Description
Indulge in the tropical flavors of this luscious Mango Mousse Cake. A smooth mango mousse atop a buttery graham cracker crust, garnished with fresh mango and mint, makes for a delightful dessert.
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 Base: Grease and line a 9-inch springform pan. Mix graham cracker crumbs, melted butter, and sugar. Press into the pan’s bottom.
- Make the Mousse: Heat mango puree and sugar. Dissolve gelatin in water, add to mango. Whip cream until soft peaks form, fold in mango mixture. Pour over crust.
- Chill and Garnish: Refrigerate the cake for at least 4 hours. Garnish with mango slices, mint, or whipped cream before serving.
Notes
- You can use sponge cake instead of graham cracker crust for a lighter option.
- Ensure a smooth mango puree for a creamy texture.
- For a vegetarian version, substitute gelatin with agar-agar.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
