Rate this recipe!
| Servings |
People
|
Ingredients
Mango Mousse
- 1-1/2 cups heavy whipping cream
- 1/3 cup organic cane sugar or regular white sugar
- 2 cups Alphonso Mango Puree
- 7 grams gelatin unflavored
- 50 ml cold water
Mango Gel Topping
- 1 cup Alphonso Mango Puree
- 2 Tbsp organic cane sugar or regular white sugar
- 1-1/2 tsp gelatin unflavored
- 2 Tbsp cold water
Final Touches
- coconut flakes unsweetened
- mango fresh slices
- mint leaves fresh
Ingredients
Mango Mousse
Mango Gel Topping
Final Touches
|
Rate this recipe!
|
Instructions
Make the Crust
- Preheat oven to 350 degrees F.
- Pulse the graham crackers and almonds together in a food processor to make coarse crumbs. Don’t overly process; a few larger pieces of nuts are fine.
- Transfer to a mixing bowl. Sprinkle with jaggery. Add melted ghee, stirring to combine.
- Press crumbs into the bottom of an 8-inch spring-form pan using fingers or the back of a soup spoon or small drinking glass. Pack the crumbs tightly.
- Bake for 8 minutes. Remove from oven; cool completely before adding the mousse filling.
Make the Mango Mousse
- Using either a stand or hand-held mixer, whip the cream, gradually adding the sugar, until stiff peaks form. Gently fold in mango puree until completely combined. Transfer temporarily to the refrigerator.
- Fill a small saucepan with 50ml cold water. Sprinkle gelatin evenly over the surface of the water. Let it stand for 5-10 minutes. Heat very gently, stirring until gelatin is completely dissolved. Cool to room temperature then stir it into the mango mousse (from the refrigerator).
- Pour the mousse over the cooled crust in the cake pan, using a spatula to even out the top. Gently tap the pan flat down on the counter a couple of times to help settle the mousse.
- Cover with plastic or other wrap; chill in the refrigerator for at least 4 hours, or until the mousse is completely set.
Make the Mango Gel Topping
- Combine mango puree with sugar.
- Put cold water in a small saucepan. Sprinkle gelatin evenly over the surface of the water. Let it stand for 5-10 minutes. Gently heat, stirring until gelatin is dissolved. Cool to tepid or room temperature. Pour over mango puree and sugar mixture, stirring to combine.
- Pour over the cold mousse, spreading evenly over the top. Chill several hours or until the gel is completely set.
Add the Final Touches
- Once cake is completely chilled, set it over a cake stand or platter. Using a knife around the edges if needed, loosen the mousse from pan, removing the sides.
- Pat handfuls of coconut flakes around the sides of the cake.
- Decorate the top with mango slices, coconut flakes and fresh mint leaves.
creamy mango mousse cake
i am confused by the directions. to make the mango mousse, how much mango puree do you add? also, must i add the sugar to the whipped cream or can i omit or greatly reduce the amount. thanks
Hi Karen,
Apologies for the typo! We’ve corrected it now. The mousse calls for 2 cups of Mango Puree and you don’t need to add sugar to the whipped cream if you don’t want to.