Mónica Mateos

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Mango Cake

45 mins
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Enjoy mango with this spectacular cake made with a vanilla cake and filled with a soft and creamy mango mousse, covered with a shiny mirror that makes it even more special, prepare it and celebrate any occasion with this dessert.
Learn more about Mónica Mateos


12 portions
  • 1 1/2 cups milk, for the cake (buttermilk)
  • 2 tablespoons lemon juice, for the cake (buttermilk)
  • 1 1/2 cups butter, for the cake (340 g)
  • 1 1/2 cups sugar, for the cake (300 g)
  • 8 eggs, for the cake
  • 1 teaspoon liquid vanilla, for the cake
  • 3 1/2 cups flour, for the cake
  • 4 teaspoons baking soda, for the cake
  • 1 teaspoon baking soda, for the cake
  • 1 teaspoon salt, for the cake
  • 1 cup sugar free whipping cream, For the mousse
  • 190 grams cream cheese, For the mousse
  • 1/4 cups powdered sugar, For the mousse
  • 1 cup mango puree, For the mousse
  • 10 grams gelatin, hydrated and melted, for the mousse
  • 1 cup mango puree, for the mirror
  • 1/4 cups sugar, for the mirror
  • 10 grams gelatin, hydrated and melted, for the mirror
  • 1 teaspoon liquid vanilla, for the mirror
  • 2 cups whipped cream, to cover the cake
  • to taste peppermint, to decorate


Preheat the oven to 180°C (350 °F). Grease and flour a cake pan.
For the buttermilk: combine the milk and the lime juice and let it sit for 10 minutes.
For the cake: beat the butter with the sugar until it reaches a pale and light texture. Add the eggs, one by one, and mix until combined.
Sift the flour, the baking powder, the baking soda and the salt into the mix. Add the buttermilk.
Pour the mix into the cake pan and bake for 35 minutes until cooked.
For the mousse: beat the heavy whipping cream with the cream cheese and the powdered sugar until it double its volume. Add the mango puree and the gelatin.
Put the mango mousse over the cake.
Place the second cake over the mousse. Refrigerate for 2 hours.
For the mirror: in a sauce pan, heat the mango puree. Add the sugar, the vanilla extract and the gelatin. Let it cool.
Cover the cake with whipped cream and decorate with the mango mirror and mint.
Let it cool and enjoy.


On a cake base served with a cup of coffee.


The buttermilk gives a more fluffy and soft consistency to the cake.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
Alejandra Anel
13/04/2019 16:29:48
Espectativa vs realidad 😫
Juan Carlos Marquez Rodriguez
07/03/2019 12:27:21
excelente postre de temporada
erika alba
17/04/2018 20:38:43
Muy buena receta recomendada
Maria Isabel Garcia Jurado
17/04/2018 13:53:01
Como se hace el puré de mango ?? ?????

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