Description
This no-bake mango mousse cake is a light and refreshing tropical dessert featuring a buttery biscuit crust, silky mango mousse, and a glossy mango glaze. Creamy, fruity, and elegant, this chilled cake is perfect for warm weather, celebrations, or afternoon tea without needing to turn on the oven.
Ingredients
- For the Biscuit Base:
- 80 g digestive biscuits
- 40 g unsalted butter, melted
- For the Mango Mousse:
- 400 g fresh mango flesh
- 40 g granulated sugar
- 15 g gelatin sheets
- 220 g heavy cream, chilled
- For the Mango Mirror Glaze:
- 50 g mango puree
- 50 g water
- 5 g granulated sugar
- 3 g gelatin sheets
- Optional Decoration:
- Fresh mango slices
- Blueberries
- Mint leaves
- Edible flowers
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the biscuit crumbs with melted butter until the texture resembles wet sand.
- Line the bottom of a 6-inch springform pan with parchment paper and press the crumb mixture firmly into the base. Set aside.
- Blend the fresh mango flesh until smooth. Measure 300 g puree for the mousse and reserve 50 g for the glaze.
- Heat the mango puree with sugar in a saucepan over low heat until the sugar dissolves. Remove from heat and cool to about 55°C (131°F).
- Soak the gelatin sheets in cold water for 5–10 minutes until softened. Squeeze out excess water and stir into the warm mango mixture until dissolved.
- Whip the chilled heavy cream until soft and slightly thickened, similar to yogurt consistency.
- Fold the mango mixture gently into the whipped cream until smooth and fully combined.
- Pour the mousse over the biscuit base and tap the pan gently to remove air bubbles.
- Freeze the cake for 20 minutes to slightly firm the mousse.
- For the glaze, combine the reserved mango puree, water, and sugar in a saucepan and heat gently until dissolved.
- Soak the gelatin sheets in cold water, squeeze dry, and stir into the warm glaze mixture until fully dissolved.
- Allow the glaze to cool slightly, then pour gently over the mousse layer.
- Refrigerate the cake for at least 6 hours or overnight until fully set.
- Carefully remove the cake from the springform pan and decorate with mango slices, blueberries, mint leaves, or edible flowers before serving.
Notes
- Use ripe, sweet mangoes like Ataulfo or Kent for the best flavor and smooth texture.
- Do not overwhip the cream or the mousse may become too dense.
- Allow the glaze to cool slightly before pouring to avoid melting the mousse layer.
- For clean slices, dip a knife in warm water and wipe between cuts.
- The cake tastes even better after chilling overnight.
- Store covered in the refrigerator to maintain freshness and texture.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
