Coconut Mango Mousse Cake

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This light and sweet mousse cake is a perfect summer dessert. It has a moist coconut sponge cake layered with creamy mango mousse, and finished with swirls of mango puree.

Coconut Mango Mousse Cake

Prep Time 30 minutes
Chilling Time 6 hours
Course Dessert



  • cups shredded coconut
  • 1 cup almond flour
  • ¼ cup maple syrup
  • 3 tbsp melted coconut oil

Coconut Mousse:

  • 2 cans 14 oz each full-fat coconut milk, chilled overnight
  • ¼ cup powdered sugar or maple syrup
  • 1 tsp vanilla extract
  • 2 tsp agar-agar powder vegan gelatin substitute
  • ¼ cup water

Mango Layer:

  • 2 cups fresh or frozen mango chunks
  • ¼ cup water
  • 2 tbsp maple syrup
  • 2 tsp agar-agar powder


Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix shredded coconut, almond flour, maple syrup, and melted coconut oil until well combined.
  • Press the mixture into the bottom of a 9-inch springform pan, spreading it evenly.
  • Bake for 10-12 minutes, or until golden. Allow it to cool completely.

Make the Coconut Mousse:

  • Open the chilled cans of coconut milk and scoop out the solid cream, leaving the liquid behind.
  • In a large bowl, whip the coconut cream with powdered sugar (or maple syrup) and vanilla extract until smooth and fluffy.
  • In a small saucepan, combine agar-agar powder and ¼ cup water. Bring to a boil, stirring constantly, then simmer for 1-2 minutes until the agar-agar is dissolved.
  • Gradually fold the agar-agar mixture into the whipped coconut cream until fully incorporated.

Assemble the Cake:

  • Spread the coconut mousse evenly over the cooled crust.
  • Chill in the refrigerator while you prepare the mango layer.

Prepare the Mango Layer:

  • In a blender, puree the mango chunks with ¼ cup water until smooth.
  • In a saucepan, combine the mango puree, maple syrup, and agar-agar powder. Bring to a boil, stirring constantly, then simmer for 2-3 minutes until the agar-agar is dissolved.
  • Allow the mango mixture to cool slightly, then pour it over the coconut mousse layer.


  • Refrigerate the assembled cake for at least 4-6 hours, or until fully set.


  • Once set, carefully remove the springform pan ring.
  • Slice and serve the cake chilled. Enjoy the tropical flavors of coconut and mango!


  • Coconut Milk: Chilling the coconut milk overnight helps separate the cream from the liquid. If you can’t find full-fat coconut milk, use coconut cream.
  • Agar-Agar: It’s a plant-based gelatin substitute that helps the mousse and mango layers set. You can find it in most health food stores or online.
  • Sweeteners: You can adjust the sweetness to taste or use other sweeteners like agave or coconut sugar.

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