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A Tropical Mango Mousse Cake is a tropical delight that combines the creamy texture of mousse with the vibrant flavors of mango and coconut. It’s a perfect dessert for summer or any special occasion, transporting you to a sunny paradise with every bite! Here’s a recipe to bring that blissful tropical taste to life:
Ingredients:
For the Cake Base:
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Mango Mousse:
- 2 ripe mangoes (about 2 cups mango puree, or you can use canned puree)
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup full-fat coconut milk
- 2 tsp gelatin powder (or agar-agar for a vegetarian version)
- 1/4 cup warm water (for dissolving gelatin)
For the Coconut Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Shredded coconut (for garnish)
- Fresh mango slices (for garnish)
Instructions:
1. Make the Cake Base:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form a firm crust.
- Bake for 8-10 minutes until golden, then set aside to cool completely.
2. Prepare the Mango Mousse:
- If you’re using fresh mangoes, peel and chop them into chunks. Blend them in a food processor or blender to make a smooth puree.
- In a small bowl, dissolve the gelatin in 1/4 cup warm water. Stir well and let it sit for 5 minutes to bloom.
- In a large mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form.
- In a separate bowl, whisk together the mango puree, coconut milk, and vanilla extract.
- Gently heat the gelatin in the microwave for 10-15 seconds until it is completely melted, then add it to the mango mixture. Stir well to combine.
- Carefully fold the whipped cream into the mango mixture until smooth and fluffy.
- Pour the mango mousse over the cooled graham cracker crust in the springform pan.
- Chill the cake in the refrigerator for at least 4 hours, or overnight, to let the mousse set.
3. Prepare the Coconut Whipped Cream:
- In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the mousse cake has set, spread the whipped cream evenly over the top of the mango mousse.
- Garnish with shredded coconut and fresh mango slices for a beautiful tropical look.
4. Serve:
- Carefully remove the cake from the springform pan and transfer it to a serving platter.
- Slice and enjoy the tropical paradise that is this Mango Mousse Cake—light, creamy, and bursting with mango and coconut flavors!
Tips:
- You can use canned mango puree if fresh mangoes are out of season.
- If you like more coconut flavor, try adding some toasted coconut flakes on top or in the mousse mixture.
- For an extra tropical twist, serve with a drizzle of passion fruit or pineapple sauce.
This Tropical Mango Mousse Cake is pure bliss—sweet, creamy, and packed with tropical flavors like mango and coconut, making it a perfect treat for anyone craving a taste of paradise!
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