Mango Cake/Tort de Mango
I did this cake for my name day for Saint Michael and Gabriel, so I had such a great inspiration. Imagine that you will eat a super moist, fluffy, creamy cake, something like a creamy ice cream with tropical flavour! It is an amazing cake, kids friendly , it doesn't have a tone of sugar and is Heaven in your mouth! Believe me! You have to try this! ;-)
Recipe type: desert
Cuisine: romanian/canadian
  • For the cake:
  • Betty Croker cake mix (just half of it)
  • Mango mousse:
  • 1 can mango puree (800 gr)
  • 500 ml whipping cream (35% fat)
  • 2 spoons of sugar
  • 1 tsp vanilla extract
  • 12 gr gelatin
  • Mango Jelly
  • 600 gr mango puree
  • 12 gr gelatin
  • For decorating
  • 500 ml whipping cream
  • toasted coconut
  1. For the cake, use the instructions on the cake mix. Basically you just have to add 3 eggs, 250 ml water and 125 ml oil, then bake for 40 minutes or so.
  2. For the mousse:
  3. Hydrate the gelatin a a bit of lukewarm water, just enough to cover it. It will hydrate in maximum 5 minutes, then dissolve it in microwave for about 20 seconds, just before adding it to the mousse.
  4. Whip the cream with sugar until soft peaks form. Add mango puree and incorporate, then add gelatin .and mix. Put the cake into a pan with removable ring then pour the mousse over the cake and level it with a spatula. Add few tbsp full of mango puree (that you previously mixed with gelatin) in the mousse and stir a bit with a knife for a wow effect when you will cut the cake!
  5. Pour on top of the mousse the rest of the puree and refrigerate for about 5 hours.
  6. When ready to decorate, whip the cream and decorate it on the sides, then add some toasted coconut flakes on top. It will be a hit, I'm telling you, and because it is so delicious, I'm going to prepare it for this year Christmas party too!
  7. You have to try it! You won't blame me ;-)
  8. Enjoy!
Recipe by gabriela cuisine at