mango mousse cake

mango mousse cake, ala

maybe i should rename this blog, baby manga (mang-GAH).

this was requested by #2son and only daughter…kim sam soon‘s mango mousse cake* right after we watched episode 1. well it’s actually based on Bon Appetit‘s Mango Orange Mousse Cake, July 1992,
a reader’s contribution based on a cake from Mexico City.
changes i made: used a box of mango puree, “Philippine brand” which was about 2 cups, and supplemented w/ pureed canned mangoes, “cock” brand from Thailand.

i ended up baking up another batch of cake batter to make 4 layers: the recipe yielded way too much mango mousse to fill up only two layers. next time i will double up and bake and split two 9 inch layers into four.
i also made stabilized whipped cream (with agar agar powder).

the original recipe calls for pressing sliced almonds into the sides but i didn’t have any. the cake is quite good without them.
change i might make for the next time: use more Knox unflavored gelatine for a firmer mousse.

otherwise it was one terrific cake, worth all the work and effort. it sort of reminded me of crema de fruta and put me in mind of serving it like a trifle, with mango flavored gelatin on top…


1/2 cup sifted cake flour

1/2 teaspoon baking powder

2 large eggs

2 large egg yolks

1/2 cup sugar

2 tablespoons (1/4 stick) unsalted butter, melted

Mango Mousse

1/4 cup orange liqueur

1 package unflavored gelatin
2 1/2 cups mango puree, “Philippine brand“** (or the equivalent from fresh peeled, sliced, processed, strained fresh) mangoes

1/2 cup sugar, or less to taste

1 cup chilled whipping cream


1 cup chilled whipping cream

2 tablespoons powdered sugar

1 1/2 teaspoons orange liqueur (or mango syrup from the can, or omit liquid altogether)

1 tsp. powdered agar agar

mango slices for garnish
For cake: Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour. Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.

For Mousse: Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. if using fresh mangoes: Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

For Frosting: Whip cream until soft peaks form. Add sugar,liqueur or syrup if using, and agar agar powder. beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Garnish top with mango slices. Brush mango with reserved puree. Serves 8 to 10.

a slice of mango mousse cake

**for those who have no access to good fresh mangoes or Philippine brand mango puree,  i tested two cans of canned mangoes in syrup, both from Thailand, that most would likely find in the drinks aisles of big Asian groceries. “Cock” Brand was too tart and green (ideally the best way for me to have my fresh mangoes) but not up to the task for this cake. “Twin Elephants” won for fragrance and flavor and smooth texture. adjust the sugar you add to the mousse if the canned mangoes are very sweet.
* during the waning days of summer, er actually late nights, this really unusual (for me anyway) Korean TV mini series on the Asian American network (A*Z*N and you can still see on y.o.u.t.u.b.e.) caught my eye. “my name is kim sam soon“…in one of the first scenes kim sam soon hurls a cake onto her future boss/”contract boyfriend” –after he cuts her hair off his jacket button, when he finds her snooping at his mother’s hotel’s pastry chef’s kitchen, and after he overhears how she broke up with her “player” boyfriend ….(yeah yeah it’s a soap opera, okay!)…well you have got to see it to know what i’m talking about, but the kidz and i thought it was by turns amusing and infuriating, corny at times, but more often than not, heartwarming…this is how we’d imagine the cake would have tasted, the cake that got kim sam soon hired as patissiere of jin hun’s “bon appetit” french restaurant in seoul….

my favorite line in the teleseries: “whenever i reach a difficult patch of life, i always tell myself, at least i am alive.” (at least that’s how it was translated from the Korean).

37 thoughts on “mango mousse cake

  1. MasPinaSarap

    haha, I knew that was what you were referring to! On our AZN it’s called “My Lovely Samsoon”(maybe a different season?), and the scene of her dancing is too funny. Do you watch the Philippine news as well?
    Do you think that rehydrating dried P.I. mangoes would work in something? The cake looks delicious.

  2. JMom

    oh, this is another must try recipe!! I love mango cakes! I miss being able to get Red Ribbon’s mango cake.
    For the frosting, can you stabilize it with regular unflavored gelatin? Hindi ko kasi alam kung available yung agar powder dito eh.

  3. drstel

    hello P! heehee at last someone who knows what i’m talking about…but her fantasy dance? karaoke? it was addictive…my kids cringed when she hurled the cake (“sayang!” what a waste!)
    i think on tv it was my lovely samsoon, but in the googles i found MNIKSS as the title…something to do w/ the translation.

    know what? i think the dried ones are only good for eating as is, or chopping up to add to cakes and cookies and puddings….but that’s just the foodsnob in me…have to try to find out.:penguin:

  4. drstel

    hi Jmom, i think it would be fine as long as you dissolve gelatin first in a liquid…then add to the almost whipped cream:cake
    i’ll email you the proportions…if you’d like!:penguin:
    naka adjust na mga anaks ko sa school finally…how long did it take the girls?:bus::faint::glasses-slip:

  5. JMom

    Thanks, stel, paki email naman. I’ll definitely try making this. Ano kaya kung may mango flavor rin yung frosting like Red Ribbons’?

    Ang aking girls, for a change, were looking forward to going back to school 😆 I guess it was too boring staying with mom and dad all summer. What grade is number 1 son now?:bus: I can’t believe I have one in HS already.:faint:

  6. drstel

    done, JMommy!
    i’d have used the syrup from the canned mangoes to dissolve the gelatin. on the other hand, i heard that acidic fruits won’t work w/ gel? kelangan ko pang pag-aralan ito…
    wahhh wak mo sabihin yan, may HS senior na ako…college apps. time!huhuhaha:grandma:
    then there’s my “baby” who’s in grade 1…miss na miss ko! but he loves it…so…:melodramatic:

  7. Lani

    I will try this one laluna ngayon malapit na rin ang mango season dito sa Pinas at matatamis na talaga ang mabibili.

    You have more time for yourself now, Stel. Kakamiss din ang mga bata kapag wala sa house but kapag maghapon ding nariyan minsan nakakakunsumi.

    We feel the same way sometimes, KSP :cheerful:

  8. JMom

    Stellie, thanks again for the info :wave::wave: I just wanted to let you know, dahil sa iyo na hook na rin ako sa Kim Sam Soon!!! Been watching it on youtube…kinarir ko na, up to episode 5 na ako. Manonood na naman ako mamaya :lol::oreo

  9. drstel

    yes Lani you’re absolutely right…i might take up a big knit/crochet project if my hands don’t complain…i’m getting a bit used to the long stretch of quiet time.:grandma:
    the sweet fresh mangoes would be superior to my canned purees…inggit ako!:kitty: thanks as always for your visit..:lei:

  10. drstel

    so nice toof you to drop by Evan…i love your food, and your music too:yes::highfive: i’ve added you to my links!:glasses-slip::cheerful:

  11. drstel

    naku Jmom! :lol:talaga nga, the only antidote is…mango mousse cake! my favorite episode is 13, and i love all the baking scenes. i gotta discuss more with you! heehee:drunk: i got raccoon eye bags from Kim Sam Soon viewing….:faint:

  12. JMom

    natapos ko na kagabi, stel!!! :drunk: I got raccoon eyes now too hehe! blogged about it too:

    I really HAVE TO make this mango cake this weekend :yes::cake

    para akong addict on withdrawal….now I’m feeling a bit let down kasi wala ng katuloy :uhoh: thanks for turning me on to it though!!:thumbsup:

  13. kirsch

    Hi ! Your recipe sounds so YUMMY ! Is it also possible to send me a copy of frosting recipe using gelatin instead of agar-agar? Would appreciate a lot… tnx

  14. drstel

    i sure will kirsch, i will just drop off kids at school first:drive::bus: then email you…thanks so much for the visit.:penguin:

  15. Mangoboiz

    I’m sorry but the receipe seems to be too complicated. I really love to make the cake but the instruction are too confused. Could you please describe precisely each stade. Like organizing in number. Thanks !!!!

  16. stel

    hi mangoboiz,
    when i am starting on a new cake that i’ve never made before i find that it helps a lot to read the recipe over and over so i can break it down and visualize it better; then you can prepare all ingredients in little bowls or plates, “mise en place” and that way when you’re ready to mix you just have to reach out and pour in.
    hope that helps.

  17. Mangoboiz

    I think I understand a little better now. However, I still can’t figure out how to make the mousse. I think that would be the hardest part. Also, some ingredients aren’t familiar for me: like the gelatin, the powdered agar agar. Hope someone can help me ! Or email me :

  18. stel

    Mangoboiz, the mousse, w/ the liqueur and mango puree, is essential to giving this cake the flavor and creaminess but it needs body, to stand up to being layered. gelatin and agar agar powder work to firm up the cream. you can use just gelatin or just agar agar depending on what you find.
    do one thing at a time, then clear the counters and assemble.

  19. sabrina


  20. stel

    hello jane! :penguin: liquor store or grocery, fancy brands from France Cointreau or Grand Marnier, or DeKuyper, or Triple Sec…

  21. cheryl

    awesome… Will try it out soon. Do you happen to have any other kim Sam soon drama recipes ? Everything on that show looks so good!! 😛

  22. stel Post author

    hi there Cheryl! i think you’re gonna love this mango mousse…please jog my memory about the other pastries and then i’ll see if i can find any similar tasting goodies…that is, if i can bake them! after all Kim Sam Soon was a certified French pastry chef :chef: and i’m NOT :fryingpan heehee

  23. kayleigh

    Hi, I have a quick question, I bought the boxed philippine brand mango powder, what is the proportion of water to powder to yield 2 1/2 cups of mango puree? Thanks.

  24. stel Post author

    sorry kayleigh i’ve never used the powder, but i’d recommend you add liquid slowly and stir as you add, until you reach the consistency of thick jam. hope that helps! :detective:

  25. Brandon

    Easily one of the best cakes on the planet. The Mousse is great on its own, but the combo of cake, mousse and frosting is just unearthly! What an awesome treat!

    Warning! Do not make this cake and offer it to anyone because they will torture you until you make more and more. I suggest giving them the recipe before each serving.

  26. vivien

    Hi, I was looking for a good recipe of mango cake it lead me here. I want to try it this weekend if i will be able to gather all the rcipes. I have a question, how much water, or what is the measurement of water to mix the gelatin into? should I just follow knox measurement? Thanks!

  27. stel Post author

    yes! Cointreau is a brand of triple sec, whereas Grand Marnier is an orange-essenced-Cognac, er…at least that’s what i understand :fryingpan . you can also substitute 1/4 cup orange juice with a teaspoon of orange extract; i recommend that little nip of Grand Marnier :wizard: .

Comments are closed.