Frozen Mango-Cream Cakes
These chilled treats may bring back memories of chasing down the ice cream truck. Sweet mango joins tart citrus and rich cream in this inspired frozen mousse that's set atop a buttery macadamia crust. The resulting dessert will make kids and adults alike come running.
- Vegetable-oil cooking spray
- 1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
- 3 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1/4 cup fresh orange juice
- 1 envelope unflavored gelatin (1 scant tablespoon)
- 2 firm but ripe mangoes, peeled (each about 1 pound)
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.
Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.
Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
Start with a firm but ripe mango. To remove the skin without wasting any of the juicy flesh, use a vegetable peeler. Then, with a knife, carefully slice the fruit lengthwise along both sides of the seed. Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.