Overview
Simple No Bake Mango Mousse Cake
By Amy // Posted Mar 17, 2021 // Category No Bake
My Simple No Bake Mango Mousse Cake is creamy and smooth with a delicious biscuit base. The sweetness of the fresh mangoes compliments the creamy mango mousse perfectly.
The cake was gone after a few days. I don’t usually eat too much of what I make but this cake was an exception.
I love having a consistent no bake recipe that turns out well each time! This is one you are going to want to favourite.
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tips
1. Crushing cookies
The easiest way to crush cookies would be to use a food processor to blitz them into fine crumbs. I sometimes use blenders as well, it takes longer but it still helps you get finer crumbs.
You can always do it manually as well. Put the cookies into the large ziplock bag and crush it with a rolling pin. I’ve recently started using a muddler you make cocktails with as a crushing implement and it’s worked really well as well.
2. Adjust the sweetness to your liking
You add the sugar when making your mango puree. This mango mousse isn’t that sweet. I liked it that way as the fresh mangoes provided the added sweetness. However, if you prefer a sweeter mousse, I would say adding an extra quarter cup of sugar would be perfect.
3. Whipping cream to firm peaks
When you whip cream, it is important to make sure the cream and the bowl you are whipping the cream in are very cold. This ensures your cream whips correctly so that you can achieve good volume and texture in your whipped cream.
Stiff peaks mean that the cream stands up on its own when the beaters are lifted. Be careful not to over beat as it can lead to your cream turning grainy and also it may split your cream.
4. Don’t overmix your mousse
In the final stage of making the mousse, you need to fold the whipped cream into the puree. It is very important to not overmix as you will lose the airiness of your mousse. Fold gently while scrapping the sides and bottom of the bowl, then stop as soon the puree and cream have come together.
Line a 23cm (9inch) spring-form cake tin with baking paper. Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs.
Transfer the crumbs to a medium mixing bowl and add the melted butter and mix thoroughly. Press onto the base and up the sides, then chill while you make the filling.
Place the gelatin powder and water into a small bowl. Let it sit and bloom for 5 minutes.
Heat the mango puree in a small saucepan over a medium heat. Once the puree comes to a gentle boil, add the gelatin and the sugar and stir until they have dissolved. Transfer to a large mixing bowl. Allow the mango puree mixture to cool to room temperature. (Around 15-20 minutes)
When the mango puree has reached room temperature, whip the cream using a beater or stand mixer at a medium speed until firm peaks form.
Add the yoghurt into the mango puree mixture and mix well. Then gently fold in the whipped cream until well combined. Spread the mango mousse over the cookie base and ensure the top is flat and even. Refrigerate for at least 4 hours.
Place the cubed mangoes on top of the cake before serving. To remove the cake from the spring-form pan, run a offset spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter
Place in an airtight container in the fridge and consume within 4 days.
Ingredients
Directions
Line a 23cm (9inch) spring-form cake tin with baking paper. Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs.
Transfer the crumbs to a medium mixing bowl and add the melted butter and mix thoroughly. Press onto the base and up the sides, then chill while you make the filling.
Place the gelatin powder and water into a small bowl. Let it sit and bloom for 5 minutes.
Heat the mango puree in a small saucepan over a medium heat. Once the puree comes to a gentle boil, add the gelatin and the sugar and stir until they have dissolved. Transfer to a large mixing bowl. Allow the mango puree mixture to cool to room temperature. (Around 15-20 minutes)
When the mango puree has reached room temperature, whip the cream using a beater or stand mixer at a medium speed until firm peaks form.
Add the yoghurt into the mango puree mixture and mix well. Then gently fold in the whipped cream until well combined. Spread the mango mousse over the cookie base and ensure the top is flat and even. Refrigerate for at least 4 hours.
Place the cubed mangoes on top of the cake before serving. To remove the cake from the spring-form pan, run a offset spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter
Place in an airtight container in the fridge and consume within 4 days.
Servings 10
- Amount Per Serving
- Calories 317
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 9.5g48%
- Cholesterol 22mg8%
- Sodium 117mg5%
- Potassium 150mg5%
- Total Carbohydrate 42.2g15%
- Dietary Fiber 2.2g9%
- Sugars 32.6g
- Protein 4.9g10%
- Calcium 61%
- Iron 1%
- Vitamin D 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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