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Mango and White Chocolate Mousse Cake

Rated as 1 out of 5 Stars

"White chocolate, mango, and whipped cream create a light and elegant dessert."
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3 h 19 m servings 171
Original recipe yields 8 servings (1 9-inch mousse cake)


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  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.

Nutrition Facts

Per Serving: 171 calories; 13.7 11 2 40 22 Full nutrition

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I made this exactly as directed, even using high quality Ghirardelli white chocolate. My mango wasn't the juiciest mango, but it was ripe, the flesh was a nice bright yellow-orange colored and i...