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“This show stopper cake starts with slices of a store bought strawberry cake roll which complement the rich mango mousse. The cake must be refrigerated for about 4 hours. Recipe is from Woman's World.”
5hrs 30mins
1 cake

Ingredients Nutrition

  • 1 (13 ounce) package strawberry shortcake rolls, each cut into 7 slices
  • 1 (1 1/2 lb) jar mangoes, slices drained
  • 1 12 cups mango nectar
  • 6 drops yellow liquid food coloring
  • 2 (1/4 ounce) envelopes unflavored gelatin
  • 1 pint heavy cream
  • 14 cup sugar
  • 1 mango, seeded, peeled and sliced
  • 2 tablespoons apple jelly, melted
  • mint sprig (optional)


  1. Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
  2. In blender, puree jarred mango slices until smooth.
  3. Transfer to a bowl; stir in 1 cup nectar and food coloring.
  4. In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
  5. Microwave mixture on high until melted, 30 seconds.
  6. Stir into pureed mango mixture.
  7. Refrigerate until thickened, 20-30 minutes.
  8. In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
  9. Fold remaining whipped cream into mango mixture; spread in pan.
  10. Refrigerate until firm, about 4 hours.
  11. Run knife between side of pan and cake; remove side of pan.
  12. Top with mango slices; brush with jelly.
  13. Transfer reserved whipped cream to pastry bag fitted with star tip.
  14. Pipe around edge of cake.
  15. If desired, garnish with mint.

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