Mango Layer Dessert Roll

Mango Layer Dessert Roll is a show-stopping tropical dessert that blends creamy filling with vibrant mangoes in a soft rolled format. It’s ideal for special occasions or sunny day treats, delivering a luxurious texture with refreshing fruity notes.

Why You’ll Love This Recipe

This dessert is a feast for both the eyes and the palate. The sweet, juicy mangoes pair beautifully with the rich cream filling, while the soft roll cake brings it all together. It’s chilled, refreshing, and an excellent option for anyone who loves mangoes or elegant, make-ahead desserts.

ingredients

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

• Sponge cake (thin layer for rolling)
• Heavy cream or whipping cream
• Powdered sugar
• Vanilla extract
• Cream cheese or mascarpone (optional)
• Gelatin (optional, for stability)
• Fresh ripe mangoes, sliced or cubed
• Powdered sugar (for dusting)

directions

1. Prepare a thin sponge cake and allow it to cool completely.
2. Whip the cream with powdered sugar and vanilla until stiff peaks form.
3. Optional: blend in cream cheese or mascarpone for a richer filling.
4. Spread the cream over the sponge cake evenly.
5. Add mango slices in a line across the cream layer.
6. Carefully roll the cake from one end to the other using parchment paper.
7. Chill in the refrigerator for at least 3 hours to firm up.
8. Dust with powdered sugar and garnish with extra mangoes before slicing and serving.

Servings and timing

Makes 8 to 10 servings. Preparation time is 30 minutes, plus at least 3 hours of chilling. Total time: 3.5 to 4 hours.

Variations

• Berry Version: Use strawberries or raspberries instead of mango.
• Nut Crunch: Add a sprinkle of crushed pistachios or almonds to the filling.
• Lime Zest: Add citrus zest to the cream for extra brightness.
• Vegan Option: Use coconut cream and a plant-based sponge cake.

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. Serve chilled.

FAQs

Can I make this dessert ahead of time?

Yes, it is best made a day in advance and chilled overnight.

Can I freeze it?

Yes, freeze the roll without powdered sugar or fresh mango topping. Thaw in the refrigerator.

What if I don’t have gelatin?

You can omit it. Just be sure the whipped cream is stiff enough to hold its shape.

Can I use canned mango?

Yes, but drain it well and ensure it’s not overly syrupy.

How do I prevent the cake from cracking?

Roll the sponge cake while warm to shape it, then unroll for filling and final assembly.

Can I use mango puree?

Yes, drizzle or swirl mango puree into the cream layer for added flavor.

Is it overly sweet?

Not at all. The cream balances the mango’s natural sweetness beautifully.

What’s the best mango variety to use?

Ataulfo or Alphonso mangoes are ideal due to their sweetness and smooth texture.

Can I use store-bought sponge cake?

Yes, just ensure it is pliable enough to roll.

How do I serve it?

Slice it with a sharp serrated knife and serve chilled, optionally with extra mango or whipped cream.

Conclusion

Mango Layer Dessert Roll is a light, fruity, and creamy dessert perfect for impressing guests or enjoying as a refreshing treat. With its tropical flair and elegant presentation, it brings a taste of summer to every slice.

Mango Layer Dessert Roll

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Mango Layer Dessert Roll is a tropical, creamy rolled cake filled with whipped cream and ripe mango slices. This chilled dessert is ideal for warm days and festive gatherings, offering refreshing fruitiness and elegant presentation.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Rolling
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 thin sponge cake sheet (approx. 1/4 inch thick)
• 1 cup heavy cream or whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 oz cream cheese or mascarpone (optional, for richness)
• 1 tablespoon gelatin (optional, for stability)
• 2 ripe mangoes, sliced or cubed
• Powdered sugar (for dusting)

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Instructions

1. Bake a thin sponge cake layer and let it cool completely on parchment paper.
2. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Optional: Beat in softened cream cheese or mascarpone until smooth. If using gelatin, dissolve it and fold in at this step.
4. Spread the cream mixture evenly over the cooled sponge cake.
5. Arrange mango slices in a line across the cream layer.
6. Using parchment paper, gently roll the cake from one end to the other to form a log.
7. Wrap tightly and refrigerate for at least 3 hours to set the shape.
8. Dust with powdered sugar and garnish with extra mango before slicing and serving.

Notes

• Roll the sponge cake while it’s still slightly warm to prevent cracking, then unroll and fill.
• Use ripe but firm mangoes for best texture and ease of slicing.
• For added flavor, mix in lime zest or mango puree with the cream.
• Serve chilled for best taste and texture.
• Can be made a day in advance for convenience.

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