Blueberry and mango mousse cake

Blueberry and mango mousse cake

A wonderful fresh summer combination of blueberry and mangoes in a cake. You could never go wrong with this combo!!!

Pratyusha Banerjee


  1. 200 Grams sugar granulated
  2. 200 Grams butter , room temperature
  3. 200 Grams Flour
  4. 2 eggs
  5. 1 Teaspoon baking powder
  6. 2 Tablespoons milk
  7. 1 Cup Mango pulp
  8. 1 Cup heavy cream
  9. 2 Tablespoons Gelatin
  10. 2 Cups blueberries


30 mins
  1. Blank step
    Add Photo

    Preheat oven at 350 F. Line 2 9" cake tins with parchment paper. In a bowl add the blueberries and coat them with 2 tablespoon of maida. Arrange at the bottom of lined cake tin.

  2. Blank step
    Add Photo

    In a large bowl, combine flour, eggs, butter, sugar, baking powder, milk. Beat it into a smooth batter. Pour equally into the 2 pans over coated blueberries.

  3. Blank step
    Add Photo

    Bake for 25-30 mins or till a inserted toothpick comes out all clean. Pull out of pan after letting it cool.

  4. Blank step
    Add Photo

    For the mango mousse, In a large bowl, whip the heavy cream till it has slightly stiff peaks. Refrigerate. Add 3 tablespoon of water to the 2 tbsp of gelatin and microwave it for 10-15 seconds. Let it cool down slightly and add to the mango pulp. Let the mango pulp sit till it thickens slightly.

  5. Blank step
    Add Photo

    Fold in the mango pulp into whipped heavy cream. Arrange cake, pour a little mousse and level it out. Add the second layer of layer making sure the blueberry side is on top of the mousse layer. Ice the entire cake with the mousse. Chill the cake before you serve!

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap