Add room temperature Mango Juice or Water to dissolve AGAR AGAR (PIC 1).

It absorbs the liquid and once it blooms/swells (approx 5 mins, PIC 2), do bring the mixture to boil.

It takes little time to melt , once it melted (PIC 3) and become liquid do add to prepared warm mango puree or preserve.

There is another way , instead of boiling the solid AGAR AGAR mixture, add it to boiling mango puree (PIC 4 & 5)

Boil in low flame until it melted completely.

Once it melted the mixture looks shiny and glossy like shown in PIC 6.

This MANGO JELLY is purely optional for this recipe yet brings a good look to the cake when you take it to party gettogethers otherwise do add freshly chopped mangoes instead of this jelly.

Like explained above dissolve AGAR AGAR in warm water or juice for 5 minutes, later melt it by boiling the mixture.

Once it turned liquid do add to the puree or boil the solid agar agar with mango puree.

The prepared jelly mixture will be like shown in PIC 1.

Add it to the aluminum foil covered cake pan, PIC 2.

Place this mixture in refrigerator for 1-2hours or until it set, PIC 3.

Puree the fresh mangoes (Pic 2) or take mango preserve to prepare mousse.

Dissolve agar agar powder in warm water or mango juice.

In 5mins it swells then bring the mixture to boil.

Simmer for 3-4minutes for the mixture to completely melt and looks like clear liquid.

Mix well with warm mango puree preserve.

Let it come to room temperature, Meanwhile whip the heavy cream in a separate bowl.

Once it attains medium peaks where cream leaves trails do add icing sugar as desired.

Also add mango flavor or cardamom powder as desired.

Refrigerate the whipped cream till you use.

When agar agar mango puree mixture is fully cooled add the mixture to whipped cream and continue whipping till firm peaks.

Do refer video tutorial or step by step pictures in MANGO MOUSSE RECIPE.

Don't let the prepared mousse stay long without using it in the cake because it sets quickly and in that case its tough to spread over the cake.

Make sure you have MANGO MOUSSE , SPONGE CAKE LAYERS and MANGO NECTAR in hand.

Even the top layer of the cake, some cake rise in the middle so do trim and make it even before assembling.

Use Aluminum tray or cake pans or glass bowl with enough height to hold your mousse cake.

I use the same cake pan (PIC 5), covered it with two layers of aluminum foil (PIC 5 & 6 ABOVE) to lift the mousse cake once its set.

Make sure you hang excess foil on the sides for easy lifting (PIC 6, above).

Place a layer of cake (PIC 1) in the prepared pan and pour in mango nectar (PIC 2).

Let it sit in room temperature for 30minutes to absorb the juice, if you need do prick after adding nectar as well.

Once its well soaked do add prepared half of MANGO MOUSSE and spread it evenly (PIC 4).

Also add the chopped MANGO JELLY(which prepared before) or chopped mangoes and arrange like shown in PIC 5.

Slightly push down the jelly into the mousse using cake spatula like shown in PIC 6.

Allow to set for 30 minutes in the refrigerator, meanwhile you can prepare CHOCOLATE DECORATIONS.

Later place the another cake layer, prick with fork (PIC 7) and pour the mango nectar.

Once nectar soaks up the cake (PIC 8) do spread the remaining MANGO MOUSSE PIC 9.

Arrange the chopped MANGO JELLY (refer VIDEO TUTORIAL), press slightly down inside mousse and let it set for 30 minutes in the refrigerator.

Meanwhile prepare the MANGO GLAZE for this EGGLESS MANGO MOUSSE CAKE (PIC 10).

Dissolve AGAR AGAR in water or juice, let it sit for 5 minutes or until blooms.

Boil AGAR AGAR mixture and add to prepared MANGO PRESERVE OR

Boil mango puree with sugar in low flame once it comes to rolling boil add agar agar mixture.

Adjust sugar according to your taste , since I use homemade Mango Puree Preserve which has sugar and lemon I didn't add any extra sugar.

The glaze mixture should be like shown in PIC 10 above, shiny and glossy, let it cool to room temperature.

Once Mango glaze is cooled down, pour gently over chilled MANGO MOUSSE CAKE & even the glaze PIC 11.

Keep this mixture back in refrigerator for 3-4hours or until it set.

When you touch it should not stick in your fingers, do check NOTES section for more tips.

Once its set, gently lift the mousse cake using excess aluminum foil hanging on the sides of the pan (PIC 1).

Trim the edges of the cake like shown in PIC 2 for neat mousse cake slices.

Here it is all set to cut the layered Eggless Mango Mousse Cake.

Make sure the cake is chill enough then cut the cake in to half refer PIC 3.

Slice into 1.5" width cake as shown in PIC 4.

This yields 12 MANGO MOUSSE CAKE slices.

Decorate with prepared chocolate strands, triangles, strawberry fans and blueberries.

I have detailed chocolate decoration in VIDEO TUTORIAL @14.54mins for CHOCOLATE STRANDS and CHOCOLATE TRIANGLES @19.40 MINUTES , do check it out.

For Strawberry fans do check this VIDEO