Elegant, refreshing, and bursting with color, this Coconut Mousse Cake with Fresh Mango & Raspberry is a tropical centerpiece disguised as modern dessert art. A silky coconut mousse encases juicy mango cubes, tart raspberries, and delicate swirls of pastel blue whipped cream—all finished with a glossy ocean-toned glaze. Whether you’re hosting a baby shower, spring gathering, or simply want to impress with a show-stopping treat, this cake delivers beauty and balance in every slice.
Why You’ll Love This Recipe
This mousse cake is the ultimate combination of flavor and aesthetics. The coconut mousse is airy and smooth, offering a creamy canvas for the vibrant mango and raspberry filling. The mirror glaze adds a sophisticated finish while locking in the cake’s moisture and freshness. Plus, it’s make-ahead friendly and naturally gluten-free, making it perfect for both planning and pleasing a crowd.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Coconut Mousse:
- coconut cream (chilled)
- heavy cream
- granulated sugar
- gelatin powder
- cold water
- vanilla extract
Filling:
- diced ripe mango
- fresh raspberries
- whipped cream tinted blue (use gel food coloring)
Glaze & Assembly:
- white chocolate chips
- sweetened condensed milk
- glucose syrup or corn syrup
- water
- gelatin
- cold water (for blooming gelatin)
- blue gel food coloring
- optional: edible glitter or shimmer dust
Directions
Make the Coconut Mousse:
In a small bowl, bloom gelatin in cold water for 5 minutes.
In a saucepan, gently heat the coconut cream, sugar, and vanilla until steaming but not boiling.
Stir in the bloomed gelatin until fully dissolved. Let cool slightly.
Whip the heavy cream to soft peaks and gently fold into the cooled coconut mixture.
Chill briefly until the mixture thickens slightly and becomes pourable.
Assemble the Cake:
Line a silicone mold with acetate or plastic wrap for easy unmolding.
Pour a base layer of mousse into the mold.
Add mango cubes, raspberries, and spoonfuls of blue whipped cream randomly throughout.
Pour in remaining mousse and gently tap the mold to release air bubbles.
Smooth the top and freeze for 4–6 hours or until completely firm.
Make the Mirror Glaze:
Bloom gelatin in cold water.
In a saucepan, combine white chocolate chips, condensed milk, glucose syrup, and water.
Heat gently until smooth and combined, then stir in the bloomed gelatin.
Add blue food coloring to achieve your desired hue.
Cool glaze to 90°F (32°C) before pouring.
Glaze and Decorate:
Unmold the frozen cake and place it on a rack over a tray.
Pour the cooled mirror glaze over the top, allowing it to drip evenly down the sides.
Decorate with edible glitter or shimmer dust if desired.
Let sit at room temperature for 15 minutes before slicing and serving.
Servings and timing
Yield: 10 slices
Prep Time: 45 minutes
Chill/Freeze Time: 6 hours
Total Time: 6 hours 45 minutes
Calories: Approximately 230 kcal per slice
Variations
- Tropical Twist: Add passion fruit curd or pineapple chunks to the filling.
- Berry Mix: Use blueberries or strawberries for color contrast.
- Coconut Crunch: Add a thin layer of toasted coconut flakes at the bottom of the mold for texture.
- Vegan Option: Use agar-agar instead of gelatin and coconut whipped cream for a plant-based version.
- Mini Cakes: Make individual portions using silicone cupcake molds.
storage/reheating
Storage: Store the finished mousse cake in the refrigerator for up to 3 days.
Freezing: You can freeze the unglazed cake for up to 2 weeks. Glaze just before serving.
Do not reheat—this is a chilled dessert best served cold.
FAQs
Can I use canned coconut milk instead of coconut cream?
For best results, use thick coconut cream. If using canned coconut milk, refrigerate and scoop the solid cream from the top.
Can I make the cake without a silicone mold?
A springform pan lined with plastic wrap can work, but a silicone mold ensures smooth edges and easy release.
What if I don’t have glucose syrup?
You can substitute with light corn syrup or honey, though the texture of the glaze may differ slightly.
How do I know when the mousse is thickened enough?
It should be pourable but not watery—slightly thick and able to hold shape as it settles in the mold.
Can I color the glaze differently?
Yes, use any gel food coloring you like—lavender, teal, or soft pink for different themes.
How do I avoid bubbles in the glaze?
Strain the glaze before pouring and tap the cake gently to remove any air bubbles from the surface.
Can I skip the mirror glaze?
Yes, serve as a naked mousse cake with whipped cream or fresh fruit on top for a rustic presentation.
What’s the best way to slice the cake?
Use a hot, sharp knife. Wipe the blade clean between each slice for neat presentation.
Is the cake gluten-free?
Yes, all the listed ingredients are naturally gluten-free.
Can I make it ahead of time?
Yes, this cake is ideal for making 1–2 days ahead. Keep frozen and glaze on the day of serving.
Conclusion
This Coconut Mousse Cake with Fresh Mango & Raspberry is as stunning as it is satisfying. With tropical fruit, velvety coconut layers, and an elegant glaze, it’s a showstopper dessert for any occasion. From baby showers to spring soirées or simply treating yourself to something extraordinary, this cake is a beautiful fusion of color, texture, and flavor that’s sure to leave a lasting impression.
Print
Coconut Mousse Cake with Fresh Mango & Raspberry
- Total Time: 6 hrs 45 mins
- Yield: 10 slices
- Diet: Vegetarian
Description
This Coconut Mousse Cake with fresh mango and raspberry is a showstopping tropical dessert featuring a silky coconut mousse, juicy fruit layers, and a glossy ocean-toned mirror glaze. It’s perfect for summer parties, baby showers, or anyone craving an elegant, fruit-forward mousse cake.
Ingredients
For the Coconut Mousse:
-
1 1/2 cups coconut cream (chilled)
-
1/2 cup heavy cream
-
1/4 cup granulated sugar
-
1 1/2 tsp gelatin powder
-
2 tbsp cold water
-
1 tsp vanilla extract
For the Filling:
-
1/2 cup diced ripe mango
-
1/2 cup fresh raspberries
-
1/2 cup whipped cream tinted blue (use gel food coloring)
For the Glaze & Assembly:
-
1 1/4 cups white chocolate chips
-
2/3 cup sweetened condensed milk
-
2 tbsp glucose syrup or corn syrup
-
1/2 cup water
-
2 tsp gelatin
-
1/4 cup cold water (for blooming gelatin)
-
Blue gel food coloring + edible glitter (optional)
Instructions
-
Make the Coconut Mousse: Bloom gelatin in 2 tbsp cold water for 5 minutes. In a saucepan, heat coconut cream, sugar, and vanilla until steaming. Stir in gelatin until dissolved and let cool slightly.
-
Whip heavy cream to soft peaks and gently fold it into the coconut mixture. Chill until slightly thickened but still pourable.
-
Assemble the Cake: Line a silicone mold with acetate or plastic wrap. Pour a layer of mousse into the base. Add mango, raspberries, and blue whipped cream swirls randomly. Top with remaining mousse. Tap gently and smooth the top. Freeze 4–6 hours or until completely firm.
-
Make the Glaze: Bloom gelatin in cold water. In a saucepan, heat white chocolate, condensed milk, glucose, and water until melted. Stir in bloomed gelatin. Add blue food coloring. Let the glaze cool to 90°F (32°C).
-
Decorate & Serve: Pour glaze over the frozen cake. Sprinkle with edible glitter or shimmer. Let sit at room temp for 15 minutes before slicing and serving.
Notes
-
Use gel food coloring for vivid, pastel hues without affecting texture.
-
For cleaner slices, dip your knife in hot water and wipe between cuts.
-
Can be made ahead and kept frozen for up to 5 days before glazing.
- Prep Time: 45 minutes
- chill time: 6 hours
- Category: Dessert, Cake
- Method: No-Bake, Freezer Set
- Cuisine: Modern, Tropical Fusion
