Warning! This homemade mango passion fruit mousse cake is anything but simple! But hear me out; the result is bound to spoil both your eyes and your palate. This delicious treat brings you to an indulgent tropical paradise—a perfect balance of sweetness and tang with a fruity kick that cuts through every bite. Trust me; all your efforts will pay off!
Why This Mango Passion Fruit Mousse Cake Is So Delicious
Indulgent and sophisticated flavor: This cake is a masterpiece of flavor combinations! The layers of smooth, tropical mango-passion fruit mousse and tart passion fruit jelly are perfectly balanced by the rich, velvety diplomat cream. The nutty almond dacquoise base adds texture and depth, while the sweet-tart mirror glaze provides just the right amount of contrast to cut through the richness, making each bite a luxurious experience.
Stunning and impressive appearance: Not only does it taste incredible, but this cake is a showstopper in every sense. The vibrant, tropical colors pop against the glossy finish of the mirror glaze, creating a dessert that’s as visually appealing as it is delicious. With its elegant layers and intricate details, it’s guaranteed to impress your guests and elevate any occasion to a celebration!
16 Basic Steps To Make Mango Passion Fruit Mousse Cake
Mango Passion Fruit Mousse
Step 1
First off, we’re going to make the mousse that brings all that tropical goodness to the cake.
Take about 30g of passion fruit juice and sieve it into a saucepan to remove the seeds. You’ll need about half to one passion fruit to get that much juice.
I usually press the pulp with the back of a spoon to squeeze every bit of juice out. If you’re feeling lazy, you can use a blender on low speed for 30 seconds, which will separate the seeds nicely. Oh, but you still have to strain it through a mesh strainer; don’t forget!
Step 2
Add 70g of mango purée (I recommend using a good quality, smooth purée for the best flavor) and 10g of sugar to the passion fruit juice. If your mangoes are sweet enough, feel free to reduce the sugar. Give it a nice stir to combine the flavors.
Put the saucepan on medium heat, bring the mixture to a boil, and let it simmer for about 1 to 2 minutes. Keep an eye on it, stirring occasionally.
Step 3
Once the mixture has simmered, take it off the heat immediately and toss in 25g of white chocolate chips. Stir it gently to help the chocolate melt into the mixture—this will give your mango mousse cake a luxurious, creamy texture.
Now, fold in 1.5g of gelatin (about 1 sheet, pre-soaked in cold water). Stir well until it’s completely dissolved. Let this beautiful mix cool down to room temperature.
Step 4
In a separate bowl, whisk 90g of heavy cream and 10g of powdered sugar. Use an electric mixer to beat it until soft peaks form. I love watching it come together so light and fluffy!
Slowly pour your mango mixture into the whipped cream while stirring gently. Make sure everything is well combined and silky smooth.
Pour the cake batter into a 14 cm mold (I use a round mold, but any shape works) placed on a plate. Pop it in the freezer for 30 minutes to set a bit before moving on to the next layers.
Passion Fruit Jelly
Step 5
In another saucepan, add 80g of passion fruit (seeds and all), 20g of granulated sugar, a pinch of salt, and 1-2 tablespoons of water. Stir it all together and bring it to a boil. Let it simmer for 2 to 3 minutes.
After boiling, sieve the mixture into a small bowl to remove the seeds. The result is a smooth, flavorful jelly base.
Step 6
Add 1.5g of gelatin (1 sheet, pre-soaked) into the warm jelly and mix until dissolved. Let the jelly cool down slightly before pouring it over the mousse.
Once your mousse has firmed up in the freezer (about 30 minutes), pour the passion fruit jelly over the top, spreading it out evenly. Pop it back in the freezer for at least 3 hours to let everything set perfectly.
Almond Dacquoise Base
Step 7
Start by whisking 2 egg whites in a mixing bowl. Gradually add in 40g of sugar while beating until medium peaks form. Be patient; this step is crucial for achieving the right texture.
Gently sift in 15g almond flour and 15g all-purpose flour into the egg whites. Fold it in gently with a spatula—don’t rush this step or over-mix it, as you want to keep that airy structure!
Step 8
Next, fold in 10g of melted unsalted butter and 1 tsp vanilla extract. The batter should be light and a little glossy.
Transfer your batter into a piping bag, and pipe it in a circular motion onto a parchment paper-lined baking tray. The swirl doesn’t need to be perfect, but a nice, even spiral will make it look beautiful once baked.
Step 9
Bake in a 180°C oven for about 15 minutes. Let it cool completely. Once cooled, use a 14 cm mold to cut the dacquoise into a perfect circle to match the size of your mousse mold. Now, you have an airy base that adds texture and a lovely almond flavor.
Diplomat Cream Filling
Step 10
In a bowl, whisk 2 egg yolks, 25g of sugar, and 1 tsp vanilla paste until light and pale. This will give the cream a nice depth of flavor.
Sift in 15g of all-purpose flour and mix until combined. This will help thicken the cream later. Slowly pour in 150ml of hot milk (around 70°C). Whisk constantly to avoid curdling.
Step 11
Transfer the mixture to a saucepan and cook over medium heat while stirring continuously. It should take about 5 minutes for the mixture to thicken.
Once thickened, turn off the heat and add 3g of gelatin (2 sheets, pre-soaked). Stir until smooth.
Step 12
Sieve the mixture into a bowl to ensure it’s smooth and lump-free. Cover with plastic wrap, pressing the wrap down directly on the surface to prevent a skin from forming. Let it cool to room temperature.
In a separate bowl, whisk 200g of heavy cream and 10g of sugar until soft peaks form. Fold it into the cooled egg mixture gently. This smooth and velvety diplomat cream will add richness to the cake.
Step 13
Now we’re ready to assemble! Line a 16 cm mold with an acetate strip. Spread the diplomat cream into the mold, leaving a little hollow space in the center (remember to save some cream to cover the top). Fill the center with your chilled mango passion fruit mousse.
Then, place your almond dacquoise on top of the mousse, pressing it down lightly. Finally, spread the remaining diplomat cream on top, covering the almond base and smoothing it evenly.
Freeze the cake for at least 4 hours to firm up.
Mirror Glaze
Step 14
In a saucepan, combine 80g sugar, 80g glucose syrup, and 80g water. Heat it over medium heat until it reaches 103°C (use a thermometer for precision).
Remove from heat and stir in 60g of condensed milk until smooth. Add 60g of white chocolate chips and stir until melted and smooth. Then, toss in 5g of gelatin (3 sheets), stirring until fully dissolved.
Step 15
Pour the passion fruit glaze into a cup and add a few drops of yellow food coloring to achieve that gorgeous golden hue. Use a hand mixer to emulsify for about 3 minutes.
Once the glaze has cooled to about 30°C, gently stir to soften it. Pour it over the mousse cake, smoothing out the surface with an offset spatula for that beautiful, glossy finish.
Garnishing & Final Touches
Step 16
You’re almost there!
Melt 80g of white chocolate and spread it thinly on an acetate strip with an offset spatula. Once it’s semi-set, cut it into a 4.5 cm strip (matching with the mold’s thickness), wrap it around a 16cm cake mold, and refrigerate for 5 minutes to harden.
Once the chocolate strip is set, take it out of the mold, peel off the acetate, and wrap it around your mousse cake.
Finish with a few fresh cubes of mango, a couple of passion fruits, and maybe a touch of edible gold leaves for that extra fancy look.
Take a deep breath—this beautiful creation is ready to be sliced and served. Enjoy it or share it with others, and see how much everyone loves it!
Some Baking Notes
Be Creative With The Fruits
Don’t be afraid to play around with the fruit flavors! Mango and passion fruit are a dream combo, but there are so many other tropical duos to explore.
Try mixing pineapple and passion fruit for an even tangier kick, or go for a tropical coconut pineapple blend for a creamy, refreshing twist like this pineapple coconut cake.
If you’re more into berries, raspberry and strawberry make a great pairing—they share that sweet-tart flavor profile that works beautifully in this cake. Try my raspberry coconut mousse cake or white chocolate raspberry mousse cake.
Honestly, the sky’s the limit—get adventurous and find your own signature combo!
Storing
Wrap the cake tightly in plastic wrap and store it in the fridge for 4 to 5 days. I find that the flavors actually develop more over time, and the mousse and jelly stay wonderfully fresh and creamy. Just remember to let it sit at room temperature for a few minutes before serving if it’s been chilling in the fridge—it’ll help bring out all those vibrant tropical flavors!
FAQs
Can I use all-purpose flour instead of almond flour?
Yes, but you need to make up for the nutty note with a teaspoon of almond extract.
Can I make it vegan?
Of course! You can use applesauce in place of eggs, swap heavy cream for a non-dairy version, and use vegetable oil instead of butter.
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Feel free to tweak the recipe to suit your taste or make it your own. Happy baking! 🍰💛
Mango Passion Fruit Mousse Cake
Ingredients
Mango passion fruit mousse
- 70 g fresh mango puree
- 30 g passion fruit juice (without seeds)
- 25 g white chocolate chips
- 10 g granulated sugar
- 100 g heavy whipping cream (35%)
- 1.5 g gelatine (1 sheet)
- 10 g powdered sugar
Passion fruit jelly
- 20 g granulated sugar
- 80 g passion fruit (including seeds)
- 2 tbsp water
- 1.5 g gelatine (1 sheet)
- a pinch of salt
Almond dacquoise base
- 15 g all-purpose flour
- 15 g almond flour
- 40 g granulated sugar
- 2 egg whites
- 10 g melted unsalted butter
- 1 tsp vanilla extract
Diplomat cream filling
- 200 g heavy whipping cream (35%)
- 150 ml hot milk (70C)
- 25 g granulated sugar
- 10 g powdered sugar
- 2 egg yolks
- 15 g all-purpose flour
- 3 g gelatine (2 sheets)
- 1 tsp vanilla paste
Mirror glaze
- 80 g granulated sugar
- 80 g glucose syrup
- 80 g water
- 60 g white chocolate chips
- 60 g condensed milk
- 5 g gelatine (3 sheets)
- A little yellow food coloring
Instructions
Mango Passion Fruit Mousse
- Start by sieving 30g of passion fruit juice into a saucepan to remove the seeds. You’ll need about half to one passion fruit. If you’re in a rush, blend the pulp briefly to separate the seeds.
- Add 70g of mango purée (use a high-quality, smooth purée for the best flavor) and 10g of sugar. Stir well and bring to a boil. Let it simmer for 1-2 minutes.
- Remove from heat, then stir in 25g white chocolate chips and 1.5g pre-soaked gelatin. Mix until smooth and let it cool to room temperature.
- In a separate bowl, whisk 90g heavy cream and 10g powdered sugar to soft peaks. Slowly fold in the cooled mango-passion fruit mixture, ensuring it’s well combined and silky smooth.
- Pour the mousse mixture into a 14 cm mold placed on a plate and freeze for 30 minutes to allow it to set slightly.
Passion Fruit Jelly
- In another saucepan, heat 80g of passion fruit (with seeds), 20g of sugar, a pinch of salt, and 1-2 tbsp of water. Bring to a boil and simmer for 2-3 minutes.
- Strain the passion fruit mixture to remove the seeds, and stir in 1.5g of pre-soaked gelatin. Let it cool slightly before pouring over the set mousse.
- Once the mousse has firmed up in the freezer (about 30 minutes), pour the passion fruit jelly evenly over it. Freeze for at least 3 hours until completely set.
Almond Dacquoise Base
- Whisk 2 egg whites in a bowl. Gradually add 40g of sugar while beating to medium peaks.
- Gently fold in 15g almond flour and 15g all-purpose flour. Be careful not to over-mix, as you want to keep the airy texture.
- Add 10g melted unsalted butter and 1 tsp vanilla extract. Gently fold until smooth.
- Pipe the batter into a spiral on a parchment paper-lined baking sheet. Bake at 180°C for 15 minutes or until golden and crisp. Let it cool completely.
- Once cool, cut the dacquoise into a 14 cm circle using a mold to match the size of your mousse mold.
Diplomat Cream Filling
- Whisk 2 egg yolks, 25g sugar, and 1 tsp vanilla paste until light and pale. Sift in 15 g of flour and mix until smooth.
- Slowly add 150ml of hot milk (about 70°C) to the egg mixture, whisking constantly. Then, cook over medium heat for about 5 minutes, stirring continuously until the mixture thickens.
- Once thickened, remove from heat and stir in 3g of pre-soaked gelatin. Let it cool to room temperature.
- In a separate bowl, whisk 200g heavy cream with 10g of sugar until soft peaks form. Slowly fold it into the cooled egg mixture until smooth and velvety.
- Line a 16 cm mold with an acetate strip. Spread the diplomat cream into the mold, leaving a hollow space in the center.
- Carefully add the chilled mango passion fruit mousse into the center of the diplomat cream. Top with the almond dacquoise, pressing it gently to ensure it stays in place. Then, spread the remaining cream on top. Freeze the cake for at least 4 hours.
Mirror Glaze
- In a saucepan, combine 80g sugar, 80g glucose syrup, and 80g water. Heat over medium heat until it reaches 103°C (use a thermometer for precision).
- Remove from heat and stir in 60g condensed milk until smooth. Add 60g white chocolate and stir until melted.
- Stir in 5g of pre-soaked gelatin and mix until dissolved. Pour the passion fruit glaze into a cup, add yellow food coloring, and emulsify with a hand mixer for 3 minutes.
- Once the glaze cools to 30°C, stir gently to soften it, then pour over the mousse cake, smoothing the surface with an offset spatula for that perfect glossy finish.
Garnishing & Final Touches
- Melt 80g of white chocolate and spread it evenly on an acetate strip. Let it semi-set, then cut into a 4.5 cm strip.
- Wrap the chocolate strip around a 16 cm mold, securing it with tape. Refrigerate for 5 minutes until hardened.
- Once set, remove the chocolate strip and wrap it around the mousse cake. Garnish with fresh cubes of mango, passion fruit pulp, and edible gold leaves for that extra touch of elegance. Slice and enjoy!
Notes
- Feel free to experiment with different tropical fruit combos like pineapple and passion fruit or coconut and pineapple. Berries like raspberry and strawberry also work great for a sweet-tart flavor profile.
- Leftovers can be wrapped in plastic wrap and stored in the fridge for 4-5 days. Remember to let the cake sit at room temperature for a few minutes before serving.
