### Introduction
If you’re a fan of tropical flavors, this Exotic Mango Mousse Cake Delight will transport your taste buds straight to a sunny paradise. With its light and airy mousse layered atop a buttery biscuit base, this cake combines the sweetness of ripe mangoes with a hint of coconut. Perfect for summer gatherings, special celebrations, or simply satisfying your sweet tooth, this dessert is sure to impress your friends and family while making every bite a delight.
### Ingredients
For the biscuit base:
– 200g digestive biscuits, crushed
– 100g unsalted butter, melted
– 2 tablespoons sugar
For the mango mousse:
– 2 ripe mangoes, pureed (about 400g of mango pulp)
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon unflavored gelatin
– 2 tablespoons cold water
– 250ml heavy whipping cream, chilled
– 100g powdered sugar (adjust to taste)
For the toppings:
– Fresh mango slices for garnish
– Mint leaves for decoration
– Optional: shredded coconut or lime zest
### Instructions
1. **Prepare the Biscuit Base**:
– Preheat your oven to 180°C (350°F).
– In a large bowl, mix the crushed digestive biscuits, melted butter, and sugar until well combined.
– Press this mixture firmly into the bottom of a 9-inch springform cake pan to form an even layer.
– Bake in the preheated oven for 10 minutes. Remove and let it cool completely.
2. **Prepare the Mango Puree**:
– Peel and chop the ripe mangoes, then blend them into a smooth puree. Measure out about 400g of the puree and mix in 1 tablespoon of lime juice.
– In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
– Heat the gelatin mixture gently in the microwave or on the stove until dissolved, then stir it into the mango puree until fully incorporated. Set aside to cool slightly.
3. **Make the Mousse**:
– In a large mixing bowl, whip the chilled heavy cream with the powdered sugar until stiff peaks form.
– Gently fold the mango puree into the whipped cream until well combined, taking care not to deflate the mixture.
4. **Assemble the Cake**:
– Pour the mango mousse over the cooled biscuit base in the springform pan. Spread it evenly.
– Refrigerate the cake for at least 4 hours, preferably overnight, to allow it to set properly.
5. **Serve**:
– Carefully remove the sides of the springform pan.
– Garnish the top with fresh mango slices and mint leaves. Optionally, sprinkle with shredded coconut or lime zest for added tropical flair.
### Tips
– For a more intense mango flavor, you can use mango puree instead of fresh mangoes. Canned mango puree is also a convenient option.
– Swap out the digestive biscuits for any other cookies you prefer, such as graham crackers or even almond cookies for a different flavor profile.
– Consider adding a layer of coconut cream to the mousse for an even richer taste. Just fold in coconut cream instead of some of the whipped cream.
### Serving Suggestions
Serve this Exotic Mango Mousse Cake Delight chilled, paired with a refreshing tropical fruit salad or alongside a scoop of coconut ice cream. It makes an elegant dessert for summer barbecues or a delightful finish to a fine dining experience. Enjoy the layers of flavor while sharing with friends and family for a taste of the tropics!
#exoticdesserts #mangomousse #tropicalflavors