Mango Layer Dessert Roll

Mango Layer Dessert Roll is a visually stunning and refreshingly sweet dessert that layers creamy filling with juicy mango pieces in a rolled presentation. It combines tropical flavors with a smooth and velvety texture, making it an ideal choice for warm-weather gatherings or elegant dinner parties.

Why You’ll Love This Recipe

This dessert offers a perfect balance between the rich, creamy filling and the bright, fruity flavor of mangoes. The roll format is not only visually appealing but also easy to slice and serve. It’s light enough to enjoy after a heavy meal and impressive enough to be a centerpiece on any dessert table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe mangoes, diced
• Whipping cream or heavy cream
• Cream cheese or mascarpone
• Sugar or sweetener
• Vanilla extract
• Sponge cake or ladyfinger base
• Gelatin (optional, for stabilization)
• Powdered sugar (for dusting)

directions

1. Prepare a thin sponge cake layer and allow it to cool completely.
2. Whip the cream with sugar and vanilla until stiff peaks form.
3. Fold in softened cream cheese or mascarpone to create the filling.
4. Layer the sponge cake with the cream mixture and diced mangoes.
5. Carefully roll the cake into a log using parchment paper.
6. Refrigerate for at least 2–3 hours to set the shape.
7. Dust with powdered sugar and top with extra mango pieces before serving.

Servings and timing

This roll serves 8 to 10 people. Preparation takes about 30 minutes, with at least 2 hours of refrigeration, totaling approximately 2.5 hours.

Variations

• Berry Variation: Replace mangoes with strawberries or raspberries.
• Chocolate Version: Add cocoa to the sponge cake for contrast.
• Vegan Option: Use coconut cream and a vegan cake base.
• Nutty Twist: Add crushed pistachios or almonds between the layers.

storage/reheating

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: Not suitable for reheating. Serve chilled.

FAQs

Can I use canned mangoes?

Yes, but ensure they are drained well to avoid excess moisture.

How do I keep the roll from cracking?

Roll the cake while it’s still warm to form the shape, then unroll and fill once cool.

What’s the best base to use?

A thin sponge cake works best, but ladyfingers can be layered as a substitute.

Can I freeze this dessert?

Yes, freeze without toppings for up to a month. Thaw in the refrigerator.

Is gelatin necessary?

Only if you want a firmer filling. It can be skipped if whipped cream is stiff.

Can I make this the night before?

Yes, it’s even better after setting overnight in the fridge.

How thick should the cake layer be?

About ¼ inch is ideal to allow easy rolling.

Can I add flavor to the cream?

Yes, try lime zest or almond extract for variety.

How do I make clean slices?

Use a serrated knife dipped in warm water for clean cuts.

Can I make mini rolls?

Yes, use smaller sheets of sponge and divide the filling accordingly.

Conclusion

The Mango Layer Dessert Roll is a delightful blend of creamy indulgence and fresh tropical flavor. It’s easy to make yet sophisticated in appearance, making it a wonderful choice for entertaining or a special family treat.

Mango Layer Dessert Roll

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Mango Layer Dessert Roll is a light, creamy, and visually stunning dessert featuring layers of whipped cream, cream cheese, and fresh mangoes rolled in a thin sponge cake—perfect for summer or elegant gatherings.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Bake/Rolling
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 ripe mangoes, diced
• 1 cup whipping cream or heavy cream
• 8 oz cream cheese or mascarpone, softened
• 1/3 cup sugar or sweetener
• 1 teaspoon vanilla extract
• 1 thin sheet of sponge cake (approximately 1/4 inch thick)
• 1 tablespoon gelatin (optional, for stabilization)
• Powdered sugar (for dusting)

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Instructions

1. Prepare a thin sponge cake layer and let it cool completely.
2. Whip the cream with sugar and vanilla until stiff peaks form.
3. In a separate bowl, soften cream cheese or mascarpone and gently fold it into the whipped cream to form a smooth filling. If using gelatin, dissolve it and mix in at this step.
4. Spread the cream mixture evenly over the cooled sponge cake.
5. Sprinkle diced mangoes over the cream layer.
6. Carefully roll the cake into a log using parchment paper, keeping it tight but gentle to avoid cracking.
7. Wrap the roll and refrigerate for at least 2–3 hours to set.
8. Before serving, dust with powdered sugar and garnish with extra mango pieces.

Notes

• Roll the sponge while warm to prevent cracking, then unroll to fill.
• Use firm, ripe mangoes for best texture and flavor.
• For variation, add lime zest or use other fruits like berries.
• Use a serrated knife dipped in warm water for clean slices.
• Can be made ahead and stored overnight in the fridge.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 20g
• Sodium: 90mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg