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.

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Ingredients

For the Crust
For the Mousse

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (4)

11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
03/06/2013
i love this mango-cream cakes i have made this 3 times already but this last time i added 1/2 a tbs more of the gelatin and it turned out better, it had a better texture after defrosting it ,,,that's how i like it but everyone can make as many changes to this recipe as they pleased!!!
Rating: Unrated
06/17/2011
This is good, but not amazing--more sherbet-like than creamy. There is no was the crust needs to cook for twelve minutes; mine was quite overdone at ten. I used a 10" spring form pan and increased the recipe by half, which was about right. I was really looking forward to this, but I don't know that I'll make it again.
Rating: Unrated
10/07/2008
These are delicious! My boyfriend just loves these. It does require a lot of dishes (food processor, mixer, blender, among others), but it is worth it. A nice, delicate flavor, as stated below, not rich tasting; so you don't feel so guilty eating a couple!
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Rating: Unrated
02/10/2008
A wonderful easy dessert which became the family all-time favorite ! It has a great lenght in mouth, creaminess and delicate flavor. It pairs well with lime-glazed cookies from MS Baking Handbook.