Mango Yogurt Mousse Cake

I love mangos.  Especially sliced mangos dipped in chili lemon powder and coarse sea salt.  I also like mango yogurt mousse with a simple white cake and an oh so buttery and flakey pie crust cookie bottom.

The recipe can be substituted with almost any fruit.  In culinary school, we did a similar cake with raspberries.  I’ve tried it with strawberries, peaches, and passion fruit– all very tasty.  Its best to choose fruits that are quite sweet and ripe to balance the tartness of the yogurt.
The mousse cake can also be frozen and served like an ice cream cake.  My taste testers prefer them frozen or slightly thawed from the freezer.  Its a very refreshing dessert perfect for summer nights.


Mango Yogurt Mousse Cake

Yield: makes 12- 3" entremet rounds


Shortbread Crust:

  • 8 Tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 large egg yolk
  • 1 1/2 cups cake flour
  • apricot jam, as needed

White Sponge Cake:

  • 1/2 cup +1/3 cup cake flour
  • 3/4 cup granulated sugar
  • 1/2 Tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 5 Tablespoons unsalted butter, cut into tablespoons
  • 2 large egg whites
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Mango Yogurt Mousse:

  • 8 oz plain nonfat yogurt
  • 3 oz granulated sugar
  • 3 sheets silver strength gelatin, bloomed
  • 8 oz mango puree
  • 10 oz heavy cream, whipped to soft peaks, chilled

Mango Mirror Glaze:

  • 1 1/2 sheet silver strength gelatin, bloomed
  • 2 oz water
  • 2 oz mango puree
  • 1 oz granulated sugar


Shortbread Crust:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar and salt. Mix until smooth. Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low until the dough is crumbly and moist- about 45 seconds.

  2. Dump dough onto a lightly floured surface and press dough together into a cohesive mass. Press down until dough is about 1/2 inch thick. Wrap tightly in plastic wrap and let chill in the refrigerator for at least 30 minutes until cold.

  3. Preheat oven to 350 degrees F. Place chilled dough on a lightly floured surface. Divide dough in half. Roll out one half of dough into a even layer of about 1/4'' thick. Place an 8-inch cake ring over the dough. Trace a circle around the outside of the cake ring.

  4. Gently lift dough and place it on a parchment lined baking sheet. Use a dough docker or a fork to dock/punch holes all over the dough. Bake in a preheated oven until dough is a nice golden brown- about 20-30 minutes. Let crust cool in pan for a couple of minutes before transferring to wire rack to cool to room temperature. (Save remaining half of dough for other recipes. Dough can be kept in fridge for up to 3 days or frozen for up to two weeks.)

White Sponge Cake:

  1. Preheat oven to 350 degrees F. Butter an 8-inch round pan and line with parchment paper. Set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder, and salt. Slowly add butter and mix on low-medium speed until crumbly.

  3. In a measuring glass, whisk together egg whites, milk, and vanilla. Add 1/2 of wet mixture to mixing bowl at medium speed. Add remaining half of wet mixture and continue to mix until combined.

  4. Transfer batter to prepared pan. Bake for 20-30 minutes until cake is set and golden in color. Insert a toothpick in center of cake to test doneness. Let sit in pan for a couple of minutes before molding. Let cool to room temperature on wire rack. Slice cake into desired thickness.

  5. Place shortbread crust on a parchment lined sheet tray. Place 8 inch cake ring around crust. Line cake ring with an acetate sheet. If desired, spread a thin layer of strawberry jam over shortbread crust. Gently place cooled cake on top of shortbread crust.

Mango Yogurt Mousse:

  1. Combine yogurt and sugar in small bowl.

  2. Warm up puree. About 15-20 seconds in the microwave. Add bloomed gelatin (squeezed of excess water) into warmed puree. Stir until gelatin is dissolved.

  3. Add yogurt mixture into the puree. Fold in whipped cream. Pour into prepared molds immediately. The cold whipped cream will set the gelatin fairly quickly. Let sit on counter or place in fridge until ready to pour mirror glaze.

Mango Mirror Glaze:

  1.  Add water, puree and sugar to sauce pot.  Heat and stir until sugar is dissolved. Remove from heat and add bloomed gelatin.  Stir until gelatin is dissolved. Let sit at room temperature until slightly warm to the touch. Pour over prepared and set yogurt mousse.  The mirror glaze to set instantly because of the cold mousse.


  1. Line 3″ entremet rounds with acetate strips.  Place shortbread cookie bottom inside.  Spread a little apricot jam to allow white sponge cake to adhere.  Follow with yogurt mousse, then finish with mirror glaze.  Let chill in the fridge to set up.  Unmold cake from entremet rounds and remove acetate strip before serving.

· · ·
Never Miss a Recipe!

Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

Daily Blog Posts
Weekly Updates

Leave a Comment

Your email address will not be published. Required fields are marked *


Ocean Frieght

Looks very lovely. I like the flavor.. Keep it up. Thanks for sharing..


Great looking recipe. Going to try and play with it to build my own ideas.

I was wondering though, when you say “prepared molds”, do you mean grease the molds? Use a cooking spray? Or line them with parchment paper? Something else?

    Maryanne Cabrera

    Hi Alex, I’m sorry the directions were a bit confusing. I’ve updated it with links to the recipes for the crust and white cake. By prepared molds, I meant lining the entremet molds with acetate strips (plastic cake strips).


Hi, could you tell me gelatin powder ratio cos I don’t use sheets
Thanks 😊

Never Miss a Recipe!

Plus, get exclusive recipes, tips, and previews through our weekly newsletter.

Daily Blog Posts
Weekly Updates