Easy & Delicious Mango Mousse Cake: A Tropical Dessert Recipe

Prepare the biscuit base: Crush the digestive biscuits into fine crumbs. In a bowl, combine the biscuit crumbs with melted butter. Press the mixture firmly into the bottom of a 20cm springform pan. Refrigerate for at least 15 minutes to set.

Bloom the gelatin and prepare mango puree: In a small bowl, sprinkle gelatin powder over cold water and let it sit for 5-10 minutes until bloomed. Puree the fresh mango flesh until smooth. If desired, strain through a sieve for an even smoother consistency.

Combine mango and gelatin: Gently heat the bloomed gelatin in a microwave for 10-15 seconds or over a double boiler until fully dissolved. Add the dissolved gelatin and granulated sugar to the mango puree and mix well until the sugar is completely dissolved.

Whip cream and fold into mango mixture: In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold about a third of the whipped cream into the mango mixture to lighten it, then add the remaining whipped cream and fold until just combined, being careful not to deflate the cream.

Assemble and chill: Pour the mango mousse mixture over the chilled biscuit base in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Refrigerate for at least 4 hours, or preferably overnight, until the mousse is completely set.

Garnish and serve: Once the mousse cake is fully set, carefully remove it from the springform pan. Garnish with fresh mango slices or a sprinkle of toasted coconut flakes, if desired. Slice and serve chilled.