Low Fat Mango Mousse Cake
Indulge guilt-free with this Low Fat Mango Mousse Cake, a light and refreshing dessert that’s as wholesome as it is delicious. Featuring a buttery graham cracker crust, this no-bake treat is topped with a luscious mousse made from fresh mango purée, fat-free Greek yogurt, and low-fat cream cheese, sweetened naturally with honey. Infused with a hint of vanilla and set to perfection with powdered gelatin, this tropical delight is finished with vibrant mango slices for an elegant presentation. Ideal for health-conscious dessert lovers, this cake is low in fat yet rich in creamy, fruity flavor—perfect for summer gatherings or as a chilled after-dinner treat. Ready in just 30 minutes (plus chilling time), it’s an effortless way to savor the sweetness of mangoes while keeping it light and airy.
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Recipe Information
Ingredients
- 100 grams Graham crackers
- 30 grams Unsalted butter
- 300 grams Fresh mango puree
- 200 grams Fat-free Greek yogurt
- 200 grams Low-fat cream cheese
- 10 grams Powdered gelatin
- 50 ml Water
- 50 grams Honey
- 1 teaspoon Vanilla extract
- 100 grams Mango slices
Instructions
Line the base of a 9-inch springform pan with parchment paper.
Crush the graham crackers into fine crumbs and mix with melted butter until well combined.
Press the graham cracker mixture firmly into the base of the prepared pan to create an even layer. Place it in the refrigerator to set while preparing the mousse.
In a small bowl, sprinkle gelatin over 50 ml of water and leave to bloom for about 5-10 minutes.
In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy.
Add in the Greek yogurt, fresh mango puree, honey, and vanilla extract. Mix until all ingredients are fully combined.
Gently heat the bloomed gelatin in a small saucepan over low heat, stirring constantly until the gelatin is completely dissolved. Allow it to cool slightly.
Slowly pour the gelatin mixture into the mango mixture while continuously whisking to ensure it's evenly incorporated.
Pour the mango mousse over the prepared crust and smooth the top with a spatula.
Chill the cake in the refrigerator for at least 4 hours or until the mousse is set.
Before serving, gently remove the cake from the pan and garnish the top with fresh mango slices.
Slice and serve chilled as a refreshing, low-fat dessert.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 151.9 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1483 mg | 32% | |
*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.
