Description
Mango Mousse Cake is a delightful dessert that brings a taste of tropical paradise to your table. This cake is not just a treat for your taste buds; it’s also a feast for the eyes.
Ingredients
- Digestive biscuits: 200 grams
- Unsalted butter: 100 grams, melted
- Ripe mangoes: 3, pureed (about 400 grams of mango puree)
- Heavy cream: 300 ml
- Granulated sugar: 100 grams
- Gelatin powder: 2 teaspoons
- Water: 3 tablespoons (for gelatin)
- Vanilla extract: 1 teaspoon
- A pinch of salt:
Instructions
- Prepare the cake pan by lining the bottom with parchment paper and greasing the sides.
- Mix crushed digestive biscuits with melted butter and press into the bottom of the pan.
- Chill the crust in the refrigerator for about 30 minutes.
- Prepare the mango puree by blending ripe mangoes until smooth.
- Whip the heavy cream until soft peaks form, then gradually add sugar.
- Combine mango puree, vanilla extract, and salt in a separate bowl.
- Dissolve bloomed gelatin and stir it into the mango mixture.
- Fold the mango mixture into the whipped cream gently.
- Pour the mousse over the chilled biscuit base and smooth the top.
- Chill the assembled cake in the refrigerator for at least 4 hours or overnight.
Notes
- Use ripe mangoes for the best flavor.
- Be careful not to over-whip the cream.
- Allow the mousse to chill for at least 4 hours for the best texture.
- Experiment with flavors like coconut or passion fruit for variations.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Mango, Mousse, Cake, Dessert, Tropical, No-bake