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Mango Mousse With Chocolate Cake Lining

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“Wonderful summer dessert, the combined texture of mousse and cake is sure to please everyone. Makes about 20 1/2 cup (120ml) size pudding cup desserts.”
20 1/2 cup

Ingredients Nutrition

  • 2 tablespoons unflavoured gelatin (1/2 oz. or 14g or 2 envelopes)
  • 12 cup water
  • 5 cups mango puree
  • 12 cup sugar
  • 1 12 cups whipping cream, whipped till a peak forms
  • 5 egg whites, whipped till a peak forms
  • 20 slices chocolate cake, the size of the bottom of your cup
  • fruit, diced for decoration (mango or other colorful fruits)


  1. Sprinkle gelatin over water in a bowl, let sit for 5 minutes to soak up water. Double boil the bowl and stir until the gelatin is all dissolved. Cool for about 10 minutes.
  2. Stir sugar into the mango puree. (Add up to 1/2 cup more sugar if your mango is not sweet.).
  3. Combine mango with gelatin and stir in whipped cream and whipped egg whites gently until smooth. Use a beater on low speed for a few seconds will help.
  4. Scoop mousse in cups lined with a slice of cake.
  5. Fruit dices can be put on top of mousse or between the mousse and the cake or both.
  6. Refridgerate 2 hours.

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