Description
This Mango Mousse Cake is a delightful no-bake dessert featuring a crunchy graham cracker crust topped with a light and airy mango mousse. Perfectly sweetened and creamy, it captures the tropical essence of ripe mangoes, making it an ideal treat for warm weather or special occasions. Garnished with fresh mango slices and mint, it offers a refreshing and elegant finish that’s easy to prepare and sure to impress.
Ingredients
Scale
For the base:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the mousse:
- 2 cups ripe mango puree (fresh or canned)
- ½ cup sugar
- 2 teaspoons unflavored gelatin
- 3 tablespoons water
- 1 ½ cups heavy whipping cream, chilled
For garnish (optional):
- Fresh mango slices
- Mint leaves
- Whipped cream
Instructions
- Prepare the crust: Grease and line the bottom of a 9-inch springform pan with parchment paper. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the pan to form an even crust. Place in the refrigerator while you prepare the mousse to set the base.
- Heat mango mixture: In a saucepan over medium heat, combine the mango puree and sugar, stirring continuously until the sugar has completely dissolved and the mixture is warm.
- Dissolve gelatin: Sprinkle gelatin over the water in a small bowl and allow it to bloom for 5 minutes. Then, gently heat the gelatin until fully dissolved, making sure not to boil. Stir the dissolved gelatin into the warm mango mixture thoroughly. Remove from heat and let it cool slightly.
- Whip cream: In a large chilled bowl, whip the heavy cream until soft peaks form, which means the cream holds shape yet is still smooth and airy.
- Combine mousse: Gently fold the cooled mango mixture into the whipped cream gradually, mixing carefully to maintain the airy texture without deflating the cream.
- Assemble and chill: Pour the mango mousse over the prepared crust and smooth the top evenly. Cover and refrigerate the cake for at least 4 hours or overnight until the mousse is fully set and firm enough to slice.
- Garnish and serve: Before serving, decorate the cake with fresh mango slices, mint leaves, or extra whipped cream for a beautiful presentation and enhanced flavor.
Notes
- You can substitute the graham cracker crust with a sponge cake base for a lighter texture.
- Ensure the mango puree is smooth and free from fibrous bits to achieve the best mousse consistency.
- For a vegetarian-friendly version, replace gelatin with agar-agar powder following the package instructions for setting.
