Mango cake, delicious and easy step by step without oven

So that our mango mousse cake without oven is perfect, we will take into account two aspects: the first, choose some very ripe mangoes, since this way the cake will have a spectacular flavor. On the other hand, by semi whipping the cream, we will achieve a light and airy mousse-like texture, so we should not overdo it when whipping the cream or we will get a mousse that is too dense and heavy. For the topping, we can change the mango jam if we can’t find it. Peach or apricot jam works perfectly with this cake. We can also play a little more with the flavors, adding a pineapple jam that also works wonderfully.

Inside of mango cakeMarina Corma

Recipe information

  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Total time: 25 minutes (plus rest time in the refrigerator)
  • Rations: 8
  • Category: desserts
  • Type of cuisine: international
  • Calories per serving (kcal): 470

Ingredients for mango cake for 8 people

For the base:

  • 100 g crushed biscuit
  • 60 g of melted and cold butter

For the mango mousse:

  • 10 g gelatin powder
  • 60 g of water
  • 350 g chopped mango
  • 520 g cold whipping cream (minimum 35% fat)
  • 80 g white sugar

For coverage:

  • 2 sheets of gelatin
  • 30 g of water
  • 200 g mango jam (or peach or apricot jam)

Mango cake ingredientsMarina Corma

Necessary utensils

  • 18 cm diameter removable mold

How to make mango cake

To prepare base of the cake, we mix 100 grams of crushed biscuit with 60 grams of melted and cold butter until both ingredients are well mixed.

We mix the biscuit and butter for the base of the mango cakeMarina Corma

We grease an 18 cm removable mold with a little butter and line the base with greaseproof paper. We add the cookie mixture and press lightly until smooth. We reserve in the refrigerator.

We put the cookie on the base of the mango cake moldMarina Corma

For mango mousse, we mix 10 grams of powdered gelatin with 60 grams of water. We let it hydrate for at least 5 minutes.

We hydrate the gelatin for the mango cake mousseMarina Corma

We put 350 grams of chopped mango with 200 grams of whipping cream in the blender glass or in a bowl. We reserve the rest of the cream for later. Blend until you have a very fine cream without any mango pieces.

We crush the mango and the cream of the mango cake mousseMarina Corma

We heat the gelatin that we had hydrating just until it melts. Pour the gelatin into the mango mixture and blend for a few seconds until it is integrated into the mixture.

We add the gelatin to the mango cake mousseMarina Corma

We semi-whip the remaining 320 grams of whipping cream with 80 grams of white sugar. When the cream begins to take shape, we will have it ready.

We semi-whip the cream for the mango cake mousseMarina Corma

We pour the mango mixture over the semi-whipped cream and integrate with enveloping movements.

We integrate the cream with enveloping movements for the mango cake mousseMarina Corma

When we have a homogeneous mixture, we pour the mixture into the mold that we had reserved in the refrigerator. We smooth the surface and place it in the freezer for 20 minutes so that the surface sets slightly.

We cool the mango cake mousseMarina Corma

For the coverage of the cake, hydrate 2 sheets of gelatin in cold water for 5 minutes.

We hydrate the gelatin of the mango cake toppingMarina Corma

We heat 30 grams of water. We drain the 2 gelatin sheets well and dissolve them in the hot water.

We mix the gelatin with hot water for the mango cake toppingMarina Corma

Pour the gelatin into 200 grams of mango jam and mix well.

We mix the gelatin with the jam from the mango cake toppingMarina Corma

We take the cake out of the freezer and put the mango jam on the surface of the cake, which will have already set a little.

We pour the jam over the mango cake mousseMarina Corma

We put the cake in the refrigerator for a minimum of 6 hours so that it sets completely, although it is advisable to leave it overnight so that it sets perfectly. We unmold and let’s eat!

Mango cake on the plateMarina Corma

Easy Preparation Summary

  1. For the basewe mix the cookie with the butter
  2. We grease and line the base of the mold, pour the cookie mixture, smooth it and reserve it in the refrigerator.
  3. For the moussewe hydrate the gelatin with water
  4. We crush the mango with part of the cream
  5. We dissolve the gelatin and put it in the mango mixture
  6. We semi-whip the rest of the cream with the sugar
  7. We integrate the cream and the mango with enveloping movements
  8. We put the mixture in the mold and put it in the freezer for 20 minutes.
  9. For the coveragewe hydrate the gelatin sheets
  10. We heat the water and dissolve the gelatin
  11. We mix the gelatin and mango jam
  12. We put the jam on the mango mousse and smooth it
  13. We put it in the refrigerator until the next day. We unmold, and enjoy!