Description
Indulge in the tropical flavors of this delightful Mango Mousse Cake. A luscious mango mousse sits atop a buttery graham cracker crust, making it a perfect no-bake dessert for any occasion.
Ingredients
Scale
For the base:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the mango mousse:
- 2 cups fresh mango puree (from about 3 ripe mangos)
- 1/2 cup granulated sugar
- 2 teaspoons gelatin powder
- 3 tablespoons cold water
- 1 1/2 cups heavy whipping cream, chilled
For the topping:
- 1 cup fresh mango puree
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- Fresh mango slices for garnish (optional)
Instructions
- Base: Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Chill.
- Mango Mousse: Bloom gelatin in water. Heat mango puree and sugar, add gelatin. Cool. Whip cream, fold in mango mixture. Pour over crust and refrigerate.
- Topping: Bloom gelatin, mix with warm mango puree. Pour over set mousse. Chill. Garnish with mango slices.
Notes
- Enhance flavor with a splash of lime juice in the mango puree.
- If fresh mangoes are unavailable, use thawed frozen mango chunks or canned mango pulp.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 23g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
