No-Bake Mango Mousse Cake

 

No-Bake Mango Mousse Cake

Ingredients:

• For the Base:

  • 200g digestive biscuits or graham crackers
  • 100g unsalted butter, melted

• For the Mango Mousse:

  • 2 large ripe mangoes (or 2 cups mango puree)
  • 2 tablespoons sugar (adjust based on sweetness of mangoes)
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

• For the Mango Glaze:

  • 1/2 cup mango puree
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1 tablespoon sugar (optional)

Instructions:

1. Prepare the Base:

   1. Line a round springform cake pan (about 20cm in diameter) with parchment paper.
   2. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
   3. Mix the biscuit crumbs with the melted butter until well combined.
   4. Press the mixture firmly into the bottom of the prepared cake pan to create an even layer.
   5. Refrigerate for at least 30 minutes to set.

2. Prepare the Mango Mousse:

   1. If using fresh mangoes, peel and cut them into chunks. Blend the mango chunks into a smooth puree. Measure 2 cups of puree.
   2. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
   3. Heat the bloomed gelatin in the microwave for about 10 seconds or until fully dissolved.
   4. Mix the dissolved gelatin into the mango puree and set aside.
   5. In a large bowl, whip the heavy cream with vanilla extract until soft peaks form.
   6. Gently fold the mango puree into the whipped cream until well combined.
   7. Pour the mango mousse over the chilled biscuit base, spreading it evenly.
   8. Refrigerate for at least 2 hours, or until the mousse is set.

3. Prepare the Mango Glaze:

   1. In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it bloom for about 5 minutes.
   2. Heat the bloomed gelatin in the microwave for about 10 seconds or until fully dissolved.
   3. Mix the dissolved gelatin with the 1/2 cup of mango puree and sugar if using.
   4. Gently pour the mango glaze over the set mousse layer, spreading it evenly.
   5. Refrigerate for another hour or until the glaze is set.

4. Serve:

   1. Once the cake is fully set, carefully remove it from the springform pan.
   2. Transfer the cake to a serving plate, slice, and enjoy!
      
      

This no-bake mango mousse cake is light, refreshing, and perfect for a tropical dessert.