Description
This Mango Mousse Cake is a luscious no-bake dessert featuring a crunchy graham cracker crust topped with a light and airy mango mousse made from fresh or canned mango puree. It’s perfect for warm weather and offers a tropical, creamy treat that’s both easy to make and visually stunning.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Mango Mousse
- 2 cups mango puree (fresh or canned)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping (optional)
- 1 cup diced fresh mango
Instructions
- Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter evenly. Press this mixture firmly into the bottom of the pan to form the crust and refrigerate for 20 minutes to set.
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes until it blooms and softens.
- Heat mango mixture: Warm half of the mango puree with 1/2 cup sugar and lemon juice in a saucepan over low heat. Heat until warm but do not let it boil.
- Dissolve gelatin: Stir the bloomed gelatin into the warm mango mixture until fully dissolved. Remove from heat and mix with the remaining mango puree. Allow the mixture to cool to room temperature.
- Whip the cream: In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Combine mousse: Gently fold the whipped cream into the cooled mango mixture until smooth and airy, ensuring not to deflate the cream.
- Assemble the cake: Pour the mango mousse over the chilled crust, spreading it evenly and smoothing the top.
- Chill: Refrigerate the assembled cake for at least 4 hours or until fully set.
- Serve: Before serving, optionally top the cake with diced fresh mango. Carefully release the cake from the springform pan, slice, and serve chilled.
Notes
- Use ripe, sweet mangoes like Alphonso or Ataulfo for the best flavor and natural sweetness.
- For an extra smooth mousse texture, strain the mango puree before incorporating it into the mousse.
