Want to make a delicious no bake Hawaiian dessert made with fresh mango, Greek yogurt, and whipped cream?  Scroll to get my full Mango Mousse Cake recipe!

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My boys love love love fresh mangoes. My mother-in-law buys them by the case from our local Asian grocery store and the boys can eat 2 mangoes each (if I let them!)

Sometimes our case of mangoes doesn’t last nearly as long as we expect, so I’ve taken to using mango as an ingredient to stretch it a bit more.

In an effort to fight off summer boredom, we’ve had our kids help us with some baking projects lately. We get a bit nervous about them using the oven, so we’ve been trying out no bake dessert options.

I really love this Mango Mousse Cake recipe because we can bake the graham cracker crust ahead of time and then the kids just focus on making the Mango Mousse filling.

They love helping and it’s been a fun kitchen project. Plus, this Hawaiian dessert tastes delicious!

I’ll let you in on a secret: Sometimes we eat this for breakfast! I mean there’s fruit and yogurt, so that counts, right?

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

How to Make a Mango Mousse Cake

Mango Mousse Cake Ingredients

Mango Mousse Cake ingredients

For the graham cracker crust:

  • Cooking spray
  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • 7 tbsp butter, melted

For the mango filling:

  • 1 tbsp Gelatin
  • 3 tbsp water, room temperature
  • 3 mangoes, divided
  • 2 tsp lemon juice
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt (we love Ellenos, but any will do)
  • 1 ½ cups whipped cream

Yields: 9-inch cake (approx. 10 servings)

Mango Mousse Cake Directions

For the crust:

Preheat oven to 375 degrees.

Coat a 9-inch spring form with cooking spray. Trace the pan on a piece of parchment and cut. Place the parchment piece in the pan – set aside.

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Mix together graham cracker crumbs, granulated sugar and butter.

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Pack the graham cracker mixture into the pan. Bake for 7 minutes and allow to cool

For the mango filling:

Place gelatin in water and allow to bloom, about 5 minutes

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Cube 2 of the mangoes and place in a food processor or blender. Mix until pureed.

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Add mango puree and lemon juice into a small saucepan and cook over medium heat.

Then, add sugar and vanilla extract and stir.

Next, add gelatin mixture and mix to combine all ingredients.

Remove the mango mixture from heat and pour into a large bowl. Allow to cool to room temperature.

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Fold Greek yogurt into the mango mixture and combine thoroughly.

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Add whipped cream and fold carefully, combining all ingredients.

Mango Mousse Cake by top Hawaii blog Hawaii Travel with Kids

Spread the mousse into the baked graham cracker crust and refrigerate overnight.

Mango Mousse Cake recipe by top Hawaii blog Hawaii Travel with Kids

Cut small pieces of the remaining mango and decorate the top of the mousse cake.

Mango Mousse Cake by top Hawaii blog Hawaii Travel with Kids

Yield: 10 Servings

No Bake Mango Mousse Cake Recipe

Mango Mousse Cake by top Hawaii blog Hawaii Travel with Kids

This easy, no bake Mango Mousse Cake is the ultimate summer dessert using fresh mango, Greek yogurt, and whipped cream in a graham cracker crust.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes

Ingredients

  • For the graham cracker crust:
  • Cooking spray
  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • 7 tbsp butter, melted
  • For the mango filling:
  • 1 tbsp Gelatin
  • 3 tbsp water, room temperature
  • 3 mangoes, divided
  • 2 tsp lemon juice
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt
  • 1 ½ cups whipped cream

Instructions

    For the crust:

  1. Preheat oven to 375 degrees.
  2. Coat a 9-inch spring form with cooking spray. Trace the pan on a piece of parchment and cut. Place the parchment piece in the pan - set aside.
  3. Mix together graham cracker crumbs, granulated sugar and butter.
  4. Pack the graham cracker mixture into the pan. Bake for 7 minutes and allow to cool

For the mango filling:

  1. Place gelatin in water and allow to bloom, about 5 minutes
  2. Cube 2 of the mangoes and place in a food processor or blender. Mix until pureed.
  3. Add mango puree and lemon juice into a small saucepan and cook over medium heat.
  4. Add sugar and vanilla extract and stir.
  5. Add gelatin mixture and mix to combine all ingredients.
  6. Remove the mango mixture from heat and pour into a large bowl. Allow to cool to room temperature.
  7. Fold Greek yogurt into the mango mixture and combine thoroughly.
  8. Add whipped cream and fold carefully, combining all ingredients.
  9. Spread the mousse into the baked graham cracker crust and refrigerate overnight.
  10. Cut small pieces of the remaining mango and decorate the top of the mousse cake.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 348Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 160mgCarbohydrates: 56gFiber: 3gSugar: 44gProtein: 6g
Love mangoes? Check out my Hawaiian recipes for Peach Mango Pie, Tropical Smoothies, Mango Lime Curd, and Shrimp Tacos with Mango Salsa!

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