Creamy Mango Mousse Cake
Mangoes are not only delicious but also nutritious. They give you that tropical taste. So if you are unable to go on that much-awaited tropical vacation because of the coronavirus, why not make something good with your ripe mangoes? Do you know what’s good? Creamy Mango Mousse Cake! Uhmmm…the name alone sounds delicious already! 🙂
I grew up loving the taste of mangoes. For one, I was raised in a tropical country. In fact, we had lots of mango trees in our backyard. We had plenty of them, so much so that we usually give some of the fruits away to our neighbors.
Secondly, like what we have said, mangoes are delightful. Yes, they are sweet. But worry not because the sugar that you can get from this type of fruit is different from processed sugar.
Our dessert for today – Creamy Mango Mousse Cake – is bursting with flavor. It is spectacular, airy, and light. And since it is made with fresh, sweet mangoes, each bite is truly refreshing. It’s the next best thing, indeed!
Do you want a spectacular dessert? Try this Creamy Mango Mousse Cake recipe out. It is bursting with flavor, airy, sweet, refreshing, and rather easy to make. It’s going to be your new favorite. That’s for sure!
Graham cracker almond crust:
5 oz. graham crackers (about 9 full sheets)
1/2 c. almonds (roasted)
1/3 c. ghee (melted)
1 tbsp. jaggery (grated or powdered)
1 1/2 c. heavy whipping cream
1/3 c. regular white sugar
2 c. mango puree
7 grams gelatin (unflavored)
50 ml cold water
Mango gel topping:
1 c. mango puree
2 tbsp. regular white sugar
1 1/2 tsp. gelatin (unflavored)
2 tbsp. cold water
Coconut flakes (unsweetened)
Mango slices (fresh)
Mint leaves (fresh)
- Preheat oven to 350 degrees Fahrenheit.
- Using a food processor, pulse the graham crackers and almonds together until coarse crumbs are formed.
- Transfer the coarse crumbs to a mixing bowl and then sprinkle with jaggery.
- Add melted ghee and stir to combine.
- Press crumbs into the bottom of a springform pan (8-inch) using your fingers or the back of a soup spoon. You can also use a small drinking glass. Be sure to pack the crumbs tightly.
- Bake for about 8 minutes.
- Remove from oven and cool completely before adding the filling.
- Using a handheld mixer, whip the cream and then gradually add the sugar until stiff peaks form. Fold in mango puree. Put in the fridge.
- Place 50 ml of cold water in a small saucepan and sprinkle gelatin. Let it stand for about 10 minutes. Heat over low heat and stir until gelatin is fully dissolved.
- Cool to room temperature and stir into mango mousse.
- Pour the mousse over the cooled crust. Use a spatula to even out the top.
- Cover with plastic wrap and chill for at least 4 hours or until it is completely set.
Mango gel topping:
- Combine mango puree with sugar.
- Put the cold water in a small saucepan and then sprinkle gelatin. Let it stand for about 10 minutes. Gently heat and stir until gelatin is fully dissolved.
- Cool to room temperature and then pour over mango puree and sugar mixture. Stir to combine.
- Pour over the cold mousse. Chill for a few hours until the gel is completely set.
- Set the cake over a cake stand once it is completely chilled. Use a knife to loosen the edges. Remove from the pan.
- Pat coconut flakes around the sides of the cake.
- Decorate the top with mango slices as well as fresh mint leaves.
- Instead of using regular white sugar, you can also utilize organic cane sugar.
- Do not over-process or pulse the graham crackers and almonds.
There you go with a cake bursting with fresh mango flavor. Enjoy!