Mango Mousse Cake
A no-bake layered dessert with a buttery cookie crust, silky mango mousse, and a glossy mango glaze. Perfect for special occasions, this cake is as beautiful as it is delicious.
- Total time
- 300 min
- Servings
- 8
- Calories
- 380
- Protein
- 4g
Ingredients
- ½ cup butter
- 1.5 cups crushed cookies
- 2 cups mango puree
- 1 cup heavy cream
- ½ cup sugar
- 2 tbsp gelatin powder
- ¼ cup water
- ½ cup white chocolate
Instructions
- 1
Melt the 1/2 cup butter and mix with the 1.5 cups crushed cookies. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- 2
Bloom the 2 tbsp gelatin in the 1/4 cup water for 5 minutes. Gently heat until dissolved, then cool slightly.
- 3
Whip the 1 cup heavy cream with the 1/2 cup sugar until soft peaks form. Fold in 1.5 cups of the mango puree and the dissolved gelatin.
- 4
Pour the mousse over the crust and smooth the top. Refrigerate for at least 4 hours, until set.
- 5
Warm the remaining 1/2 cup mango puree with the 1/2 cup white chocolate until smooth. Cool to room temperature.
- 6
Pour the glaze over the set mousse and tilt to cover evenly. Chill for 30 minutes until the glaze is set.
- 7
Run a knife around the edge, release the springform, and serve chilled.
Tools you’ll need
- 9-inch springform pan
- mixing bowls
- whisk or electric mixer
- saucepan
- spatula
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