Mango-Chocolate Mousse Cake

Mango-Chocolate Mousse Cake

Stunning layered vegan dessert featuring a surprise mango jelly center surrounded by rich chocolate mousse, topped with tropical mango mousse and finished with chocolate ganache. This elegant no-bake cake perfectly balances the intense chocolate flavors with bright, fruity mango for a sophisticated flavor combination. Ideal for special occasions when you want to impress with both appearance and taste.

Instructions

  1. Place the can of coconut milk in the refrigerator overnight to allow the cream to separate from the water. You will only need the solid cream part for this recipe.

Base Instructions

  1. Crush the Oreo cookies either by placing them in a freezer bag and rolling with a rolling pin, or by pulsing them in a food processor until they form fine crumbs.
  2. Melt the vegan butter and add it to the crushed cookies, mixing thoroughly until well combined.
  3. Prepare a 24cm springform pan or set an adjustable cake ring to 24cm diameter on a cake board.
  4. Press the cookie mixture firmly into the bottom of the pan to create a solid base.
  5. Place in the refrigerator to firm up while preparing the next components.

Mango Jelly Center Instructions

  1. Line an 18-20cm pan (smaller than your cake pan) with foil.
  2. Drain the canned mango pieces, reserving the liquid separately.
  3. Place the mango pieces in a food processor and purée until smooth.
  4. Pour 150ml of the reserved mango liquid into a saucepan, add the sugar, and heat gently.
  5. Add the agar to the liquid and cook according to package instructions (typically bringing to a boil while stirring constantly).
  6. Once the agar has fully dissolved, remove from heat and stir in the mango purée until well combined.
  7. Pour this mixture into the foil-lined pan and refrigerate for about an hour, or until completely set.
  8. Once set, the jelly disk will be placed in the center of the chocolate mousse layer.

Chocolate Mousse Instructions

  1. Scoop the solidified coconut cream from the chilled can into a mixing bowl and whip until smooth.
  2. Place the cooking chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring between each, until completely smooth. Be careful not to overheat or burn the chocolate.
  3. Add the melted chocolate to the whipped coconut cream and mix until well combined.
  4. In a separate bowl, whip the vegan cream until soft peaks form.
  5. Fold the whipped cream into the chocolate-coconut mixture.
  6. Add the cocoa powder and gently mix until fully incorporated.
  7. Prepare the agar according to package instructions (typically in a small amount of water).
  8. Quickly mix the prepared agar into the chocolate mousse mixture before it sets.
  9. Remove the cookie base and set mango jelly from the refrigerator.
  10. Spread a small amount of the chocolate mousse over the cookie base.
  11. Carefully place the mango jelly disk in the center of the cake, on top of the thin layer of chocolate mousse.
  12. Cover and surround the mango jelly with the remaining chocolate mousse, spreading it evenly to create a smooth surface.
  13. Return the cake to the refrigerator for at least 30 minutes to set.

Mango Mousse Instructions

  1. Drain the canned mango, reserving the liquid separately.
  2. Place the mango pieces and yogurt in a food processor and blend until smooth.
  3. In a saucepan, combine 200ml of the reserved mango liquid with the sugar.
  4. Add the agar to the liquid and cook according to package instructions until fully dissolved.
  5. You can either pour the hot agar mixture directly into the food processor with the mango-yogurt mixture and pulse to combine, or add it to a bowl with the mango-yogurt mixture and stir quickly to incorporate before it sets.
  6. Remove the cake from the refrigerator and pour the mango mousse over the set chocolate layer, spreading it evenly.
  7. Return the cake to the refrigerator for at least 1 hour to set completely.

Decoration Instructions

  1. Prepare the soft chocolate ganache according to the recipe.
  2. Once the mango mousse layer has set, remove the cake from the refrigerator.
  3. Pour the ganache over the top of the cake, spreading it to create an even layer covering the entire surface.
  4. Return the cake to the refrigerator for at least 30 minutes to allow the ganache to set.
  5. Whip the vegan cream until stiff peaks form.
  6. Add the cocoa powder to the whipped cream and continue to whip briefly until well incorporated.
  7. Transfer the chocolate whipped cream to a piping bag fitted with your chosen nozzle.
  8. Pipe decorative swirls or patterns around the edge of the cake or as desired.
  9. If using, add chocolate curls or fresh mango slices as additional decoration on top.
  10. Refrigerate the cake for at least 6 hours, but preferably overnight, before serving to ensure all layers are properly set.

Notes

  • For the best results, make this cake at least one day ahead to allow all the flavors to meld and layers to set completely.
  • Use ripe mangoes for the freshest flavor - if using fresh mangoes instead of canned, you'll need approximately 2-3 mangoes plus some mango juice for the agar. But cook the mangoes first, otherwise the agar will not set.
  • The mango jelly center is a surprise element - make sure it's smaller than your cake pan so it can be completely surrounded by the chocolate mousse.
  • When incorporating agar mixtures, work quickly as they begin to set as they cool.
  • This cake should be kept refrigerated and can be stored in an airtight container for up to 5 days.