Prepare to embark on a culinary journey that will transport your taste buds to a tropical paradise with this irresistible Mango Orange Mousse Cake! Imagine a cloud-like dessert that perfectly balances the luscious sweetness of ripe mangoes with the bright, zesty notes of fresh orange, all nestled on a crisp graham cracker crust. This show-stopping dessert is not just a treat – it's an experience that will have your guests begging for the recipe and wondering how you became such a kitchen maestro!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Fusion
Serves: 8 servings
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 ripe mangoes, pureed
- 1/2 cup fresh orange juice
- 1 cup heavy cream
- 1/2 cup sugar
- 1 packet gelatin
- 1/4 cup water
Instructions
- Prepare the crust by mixing crushed graham crackers with melted butter in a bowl until the mixture becomes uniform and slightly moist. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate the crust for 15 minutes to set.
- In a small saucepan, sprinkle gelatin over cold water and let it bloom for 5 minutes. Gently heat the mixture over low heat, stirring until the gelatin completely dissolves. Remove from heat and set aside to cool slightly.
- Puree ripe mangoes in a blender until smooth. Strain the puree to remove any fibrous bits, ensuring a silky texture.
- In a large mixing bowl, whip heavy cream with sugar until soft peaks form. Be careful not to overwhip.
- Fold the mango puree and fresh orange juice into the whipped cream. Slowly incorporate the dissolved gelatin, stirring gently to maintain the cream's airiness.
- Pour the mousse mixture over the chilled graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Refrigerate the cake for at least 4 hours or overnight to allow the mousse to set completely and develop full flavor.
- Before serving, carefully remove the springform pan sides. Optionally, garnish with fresh mango slices or orange zest for added visual appeal.
Tips
- Choose perfectly ripe mangoes for the most intense flavor – look for fruits that yield slightly when gently pressed.
- Ensure your gelatin blooms properly by using cold water and letting it sit for exactly 5 minutes before heating.
- When whipping cream, use chilled equipment to achieve the most stable peaks.
- For a silky-smooth mousse, strain the mango puree to remove any fibrous strands.
- Refrigerate the cake for at least 4 hours, but overnight is even better for maximum flavor development.
- To get clean slices, run your knife under hot water and wipe it dry between each cut.
- For an extra touch of elegance, garnish with fresh mango slices or a sprinkle of orange zest just before serving.
- Make sure all ingredients are at the right temperature – cold cream whips better, and room temperature fruits blend more smoothly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
