Indeed, mango mousse cake can be one of the most delectable Graham cracker recipes. While it may look so delicate and elegant that it seems like only baking pros can make it, it is not, really. First-time bakers can make the best mango mousse cake using this recipe without much challenge.
Graham Cracker Almond Crust
5 oz. of graham crackers or about 9 full sheets
1/2 cup of almonds, roasted
1/3 cup of Ghee, melted
1 tablespoon of Jaggery grated or powdered
1–1/2 cups of heavy whipping cream
1/3 cup of organic cane sugar or regular white sugar
2 cups of Alphonso mango puree
7 grams of gelatin, unflavored
50 ml of cold water
Mango Gel Topping
1 cup of Alphonso mango puree
2 tablespoons of organic cane sugar or regular white sugar
1–1/2 teaspoon of gelatin, unflavored
2 tablespoons of cold water
coconut flakes, unsweetened
fresh mango slices
fresh mint leaves
Making the Crust
- Preheat oven to 350 degrees F.
- In a food processor, pulse the graham crackers and almonds together to make coarse crumbs. Make sure that you don’t over-process. Some larger pieces of nuts are just okay.
- Transfer crumbs to a mixing bowl and sprinkle with Jaggery. Add the melted ghee and stir to combine.
- Using the back of a soup spoon or the base of a small drinking glass, press crumbs into the bottom of an 8-inch spring-form pan and pack the crumbs tightly.
- Bake for 8 minutes. Remove from oven and cool completely.
Making the Mango Mousse
- Whip the cream using either a stand or hand-held mixer, gradually adding the sugar until stiff peaks are formed. Fold in the mango puree gently until well combined. Let it rest in the refrigerator.
- Sprinkle gelatin evenly over the surface of 50ml cold water in a small saucepan and let it stand for 5-10 minutes. Heat gently over a very low fire, stirring until gelatin is completely dissolved. Cool to room temperature then combine it with the mango mousse.
- Pour the mousse over the cooled crust in the cake pan. To level the top, use a spatula. Gently tap the pan flat down on the counter to help settle the mousse. Repeat a couple of times.
- Cover with plastic and chill in the refrigerator until the mousse is completely set or for about 4 hours.
Making the Mango Gel Topping
- Combine mango puree and sugar together.
- Sprinkle gelatin evenly over the surface of the water in a small pan. Let it stand for 5-10 minutes. Gently heat while stirring continuously until gelatin is dissolved. Cool to room temperature. Pour over mango puree and sugar mixture. Stir to combine.
- Pour the mixture over the cold mousse and level the top. Chill until the gel is completely set which may take several hours.
Doing the Final Touches
- Set the over a cake stand or platter once it is completely chilled. Loosen the mousse by using a knife around the edges of the pan.
- Sprinkle handfuls of coconut flakes around the sides of the cake.
- Finish by decorating the top with fresh mango slices, coconut flakes, and fresh mint leaves.
- Chilling the cake is very important. You have to make sure that you leave it in the refrigerator for several hours before slicing it. Slice it only when everyone is ready to eat.