Mango Mousse Cake
Get ready to be swept away by the tropical charm of this Mango Mousse Cake! With its smooth and creamy mousse layered over a buttery graham cracker crust, this dessert is nothing short of a showstopper. It’s light, luscious, and packed with the irresistible flavor of ripe mangoes—perfect for any occasion, from family gatherings to an indulgent treat for yourself. Best of all? It’s a no-bake wonder that’s as easy to make as it is delicious.
Equipment
- Necessary Tools
- 9-inch springform pan – For easy removal and a professional finish.
- Mixing bowls – For combining ingredients.
- Saucepan – To dissolve the gelatin.
- Spatula – For smooth layering.
- Electric mixer or whisk – To whip the cream to perfection.
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs – For a buttery crunchy base.
- 1/4 cup melted butter – Holds the crust together and adds rich flavor.
- For the Mango Mousse:
- 2 ripe mangoes peeled and pureed – The tropical essence of this dessert.
- 2 tbsp powdered sugar – Lightly sweetens the mango puree.
- 1 tsp vanilla extract – Adds a subtle depth of flavor.
- 1 packet unflavored gelatin – Helps the mousse set perfectly.
- 1/4 cup water – Used to dissolve the gelatin.
- 1 1/2 cups heavy cream – Whipped for an airy fluffy mousse.
- 1/4 cup icing sugar – Sweetens and balances the mousse.
- For Garnish:
- Fresh mango slices – To decorate and enhance the tropical vibe.
- Mint leaves – Adds a pop of green for visual contrast.
Instructions
- Prepare the Crust
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for 30 minutes to set.
- Make the Mango Puree
- In a separate bowl, combine the mango puree, powdered sugar, and vanilla extract. Mix until smooth.
- Dissolve the Gelatin
- Sprinkle the gelatin over 1/4 cup of water in a saucepan and let it bloom for 5 minutes. Heat gently over low heat, stirring until the gelatin dissolves completely. Let it cool slightly before adding it to the mango puree, stirring well to combine.
- Whip the Cream
- In a mixing bowl, whip the heavy cream and icing sugar to soft peaks using an electric mixer or whisk.
- Combine and Layer
- Fold the whipped cream gently into the mango puree mixture until fully combined. Pour the mousse over the chilled crust and smooth the surface with a spatula.
- Chill to Set
- Refrigerate the cake for at least 4 hours, or until the mousse is firm.
- Garnish and Serve
- Carefully remove the cake from the springform pan. Decorate the top with fresh mango slices and mint leaves. Serve chilled and enjoy the tropical goodness!
Notes
Tropical Bliss: The sweet, juicy flavor of mangoes is the star of this dessert.
No-Bake Convenience: No oven required, making it a go-to for warm days or when you want a fuss-free dessert.
Visually Stunning: Topped with fresh mango slices and mint leaves, it’s a centerpiece-worthy cake.
Family-Friendly: Loved by kids and adults alike.
With its creamy texture and vibrant flavor, this cake is destined to be a favorite in your recipe collection.
No-Bake Convenience: No oven required, making it a go-to for warm days or when you want a fuss-free dessert.
Visually Stunning: Topped with fresh mango slices and mint leaves, it’s a centerpiece-worthy cake.
Family-Friendly: Loved by kids and adults alike.
With its creamy texture and vibrant flavor, this cake is destined to be a favorite in your recipe collection.