Mango Mousse Cake 🍰🥭
Ingredients:
1 1/2 cups digestive biscuits, crushed
1/4 cup butter, melted
2 large ripe mangoes, peeled and diced
1 cup heavy cream
500g cream cheese, softened
1/2 cup powdered sugar
2 tbsp honey or maple syrup
1 tbsp lemon juice
2 tbsp gelatin (or agar-agar for a vegan option)
Fresh mango slices (for garnish)
Mint leaves (for garnish)
Instructions:
📝 Mix crushed biscuits with melted butter, press into the base of a springform pan, and refrigerate to set.
📝 Puree the diced mangoes until smooth, then set aside.
📝 In a bowl, beat cream cheese, powdered sugar, and lemon juice until smooth. Fold in the mango puree.
📝 In a small bowl, dissolve gelatin in 1/4 cup of hot water, then stir it into the mango mixture.
📝 Whip the heavy cream until soft peaks form and gently fold it into the mango mixture.
📝 Pour the mousse over the biscuit crust and refrigerate for at least 4 hours or until set.
📝 Garnish with fresh mango slices and mint leaves before serving.
Notes:
For an extra tropical twist, add a splash of coconut milk to the mousse mixture!
You can substitute mango with passionfruit for a different flavor profile.
Prep Time: 25 mins | Cooking Time: 0 mins (chill time only) | Total Time: 4 hrs 25 mins | Servings: 8 | Kcal: 320