Mango and White Chocolate Mousse Cake recipe

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3 ounces white chocolate
3 tablespoons heavy whipping cream
¾ cup heavy whipping cream
1 cup chopped fresh mango
1 teaspoon white sugar
1 tablespoon hot water
1 (.25 ounce) package unflavored gelatin

Nutrition Info

171.2 calories
carbohydrate: 11 g
cholesterol: 40.4 mg
fat: 13.7 g
fiber: 0.4 g
protein: 2 g
saturatedFat: 8.5 g
servingSize: -
sodium: 22.2 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -


  1. Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.

  2. Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  3. Combine mango and sugar in a food processor, puree until smooth. Pour into a bowl, fold in melted white chocolate mixture and whipped cream.

  4. Place hot water in a small bowl. Sprinkle gelatin on the water, allow it to melt 1 minute.

  5. Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

Recipe Yield

1 9-inch mousse cake

Recipe Note

White chocolate, mango, and whipped cream create a light and elegant dessert.

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