Vegan Mango Mousse Cake

Bright, tropical, and completely plant-based, this Vegan Mango Mousse Cake is a show-stopping dessert that combines creamy indulgence with wholesome ingredients. The recipe starts with a delightfully nutty almond flour crust, naturally sweetened with maple syrup, and then topped with a luxurious mango mousse made from fresh mango puree, rich coconut cream, and a touch of zesty lemon juice for balance. The magic lies in the use of agar-agar, a plant-based setting agent, giving the mousse its delicate, airy texture without the need for gelatin. Perfect for summer gatherings or as a refreshing finish to any meal, this no-bake masterpiece is easy to prepare and irresistibly smooth. Garnish with fresh mango slices or mint leaves for an elegant presentation. With keywords like “vegan mango dessert,” “plant-based mango mousse cake,” and “no-bake tropical cake,” this recipe is a must-try for anyone seeking a dairy-free, vegan-friendly indulgence that impresses both in flavor and style.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut oil
• 0.25 cup Maple syrup
• 0.25 teaspoon Salt
• 2 cups Mango puree
• 1 cup Coconut cream
• 1.5 teaspoons Agar-agar powder
• 0.5 cup Sugar
• 2 tablespoons Lemon juice
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a bowl, mix the almond flour, melted coconut oil, maple syrup, and salt until the mixture resembles wet sand.

Step 3

Press the mixture evenly into the bottom of an 8-inch springform pan to form a crust.

Step 4

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.

Step 5

In a medium saucepan, combine the mango puree, coconut cream, sugar, and agar-agar powder.

Step 6

Cook over medium heat, stirring constantly, until the mixture comes to a small boil and the agar-agar is fully dissolved (about 5-7 minutes).

Step 7

Remove from heat and stir in the lemon juice and vanilla extract.

Step 8

Let the mango mixture cool slightly but not set, then pour it over the crust.

Step 9

Refrigerate the cake for at least 4 hours, or until fully set.

Step 10

Once set, carefully remove the cake from the springform pan.

Step 11

Slice and serve chilled, optionally garnish with fresh mango slices or mint leaves.

Nutrition Facts

Serving size	(1115.6g)

Amount per serving	% Daily Value*
Calories	3087.1

Total Fat 168.9g	0%
Saturated Fat 89.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 691.5mg	0%
Total Carbohydrate 385.9g	0%
Dietary Fiber 23.6g	0%
Total Sugars 348.1g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 376.5mg	0%
Iron 7.3mg	0%
Potassium 1092.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 4.7%

Carbs: 48.0%