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Mango Mousse Trifle Cake

Menu PartDessert
Mango mousse trifle

Chef Sally Camacho

Sally CM Culinary Consulting

Los Angeles

This is peak volume season for fresh mangoes and Chef Sally Camacho makes the most of the bounty in this multi-layered trifle. Creamy mango mousse, airy mango chiffon cake and cubes of juicy mango alternate layers, all moistened and flavored with lime syrup. To shorten prep time, substitute a pre-baked vanilla or pound cake for mango chiffon cake.


Mango Chiffon Cake

1½ cups cake flour

1½ tbsp. baking powder

¾ cup vegetable oil

⅓ cup fresh mango puree

6 egg whites, room temperature

½ cup granulated sugar #2

½ cup granulated sugar #1

½ tsp. sea salt

6 egg yolks

½ tsp. vanilla extract

½ tsp. cream of tartar

Mango Mousse

2 cups fresh mango puree

5 pieces silver gelatin sheets, bloomed in ice water

2 egg whites, at room temperature

1 lime, juiced

½ cup granulated sugar

2 cups heavy or whipping cream

Lime Syrup

½ cup granulated sugar

1 lime, zested and juiced

½ cup water

5 to 6 fresh mangoes, peeled and diced


  1. For cake, in large bowl, sift together flour, sugar #1, baking powder and salt.
  2. In another bowl, combine vegetable oil, egg yolks, water and vanilla. Whisk in flour mixture to combine into a batter.
  3. In electric stand mixer with whisk attachment or with hand mixer, beat egg whites with the cream of tartar. Slowly add sugar #2 to make a meringue, beat whites until medium peak. Fold beaten whites into batter in three additions.
  4. Line 8- by 3-inch cake pan with parchment; pour batter into pan. Bake at 305 F. for 30 to 40 minutes or until toothpick inserted into center comes out clean. Allow to cool to room temperature.
  5. For mousse, in large saucepan over medium heat, bring mango puree and lime juice to a full boil while stirring. Allow to simmer 2 to 3 minutes; remove from heat. Add bloomed gelatin; stir to melt and combine. Set aside.
  6. Meanwhile, place a heatproof bowl over simmering water; add sugar and egg whites. Constantly whisk mixture until sugar is dissolved. Switch mixture to mixer with whisk attachment. Whisk until medium peaks formed.
  7. In another bowl, whip cream until soft peaks form. Fold mango mixture into meringue; fold in whipped cream last. Refrigerate mousse 4 to 6 hours or overnight.
  8. For lime syrup, in a small saucepan, bring sugar and water to a boil; remove from heat. Add lime zest and juice. Allow to cool to room temperature prior to assembling trifle.
  9. To assemble trifle, cut chiffon cake into 3 even layers. Remove any brown crumbs along the sides and top and bottom of cake. Place a little mousse in large or individual trifle dishes. Top with a layer of cake and soak with lime syrup. Place diced mango on top of cake; top with about one-third of the mousse mixture and another layer of chiffon cake. Soak with more lime syrup and add more diced mango.
  10. Repeat layers one more time; arrange fresh mango slices on top for garnish. Refrigerate until well chilled before serving.

Photo courtesy of National Mango Board

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