https://cyrusramsey.com/mango-mousse-cake-with-blueberry-garnish/
Ingredients
- For the crust: 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- For the mango mousse: 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 2 cups ripe mango chunks, about 2 large mangoes
- 1/2 cup mango puree or mango nectar
- 1/3 cup granulated sugar, plus more if your mangoes are very tart
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy cream
- 1/2 cup plain Greek yogurt or sour cream
- For the garnish: Fresh blueberries
- 1/2 cup heavy cream, whipped to soft peaks
- Thin chocolate shards, optional
- Optional: diced mango, mint leaves, or a few curls of white chocolate
Method
Recipe by Heather Schiefelbein.
- Lightly grease an 8-inch springform pan and line the bottom with parchment paper. If you want cleaner slices, you can also line the sides with a strip of parchment.
- Make the crust: Stir the graham cracker crumbs, sugar, melted butter, and salt together until the mixture looks like damp sand. Press it firmly into the bottom of the pan in an even layer. Bake at 350°F for 8 to 10 minutes, until lightly fragrant and set. Cool completely.
- Bloom the gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it stand for 5 minutes. It will look thick and spongy.
- Blend the mango base: In a blender or food processor, puree the mango chunks, mango puree, sugar, lime juice, and vanilla until smooth. Taste and add a little more sugar if needed.
- Warm the gelatin gently: Microwave the bloomed gelatin for 10 to 15 seconds, just until liquid, or set the bowl over a pan of barely simmering water. Do not boil it. Stir the melted gelatin into the mango puree.
- Whip the cream: In a large bowl, beat the heavy cream to soft peaks. It should hold shape but still look smooth and billowy, not stiff or grainy.
- Finish the mousse: Fold the Greek yogurt or sour cream into the mango mixture, then fold in the whipped cream in two or three additions. Use a spatula and a light hand so the mousse stays airy.
- Assemble: Spoon the mousse over the cooled crust and smooth the top. Tap the pan gently on the counter once or twice to release any large air bubbles.
- Chill until set: Refrigerate for at least 6 hours, or overnight, until the mousse is firm enough to slice cleanly. The center should feel set and spring back lightly when touched.
- Unmold and garnish: Run a thin knife around the edge of the pan before removing the springform ring. Top with a small dollop of whipped cream, a blueberry or two, and chocolate shards if you like. Add diced mango for extra color and flavor.
Serving, useful notes and storage
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For the best flavor, use fully ripe mangoes with a fragrant aroma and deep color. If fresh mangoes are not in season, thawed frozen mango chunks work well; just drain off excess liquid before pureeing. The mousse should taste bright and creamy, not overly sweet, with enough citrus to keep it lively.
If you want a lighter base, swap the graham cracker crust for a thin vanilla sponge layer. For a more tropical finish, replace half of the yogurt with coconut cream and add a little toasted coconut on top. Serve the cake well chilled, sliced with a warm knife wiped clean between cuts.
This dessert is especially good after grilled chicken, a spicy meal, or a summer dinner when you want something cool and not too heavy. A few extra berries on the plate make it look polished with almost no extra effort.