Mango Mousse Cake

Prep Time: 1 hour
Cook Time: 5 -6 hours
Total Time: 6-7 hours
Servings: 6

Ingredients: 

For the base:

• 1/2 cup biscoff biscuits or digestive biscuits (crushed)

• 3 tablespoon unsalted butter, melted

For the mango mousse:

• 1 cup mango puree (canned or fresh)

• 1 tablespoon gelatin powder

• 1.5 oz hot water

• 4 tablespoon sugar

• 6.5 oz whipping cream or double cream

For the mango glaze (optional top layer):

• 4 tablespoons mango puree

• 2.5 oz hot water

• 1 teaspoon gelatin powder

Instructions:

For the biscuit base:

1. Crush the biscuits in a blender. You can also use a ziplog bag with rolling pin to crush them.

2. Mix with melted butter and transfer to mousse tin or springform baking pan.

3. Press it down evenly and chill in the refridgerator for 30 minutes.

For the mango mousse:

1. Use hot water to mix with gelatin and sugar. Do this gently to prevent the gelatin from clumping. Then stir in the mango puree.

2. In a separate bowl, beat the cream until you see soft and medium peaks.

3. Gently fold the cream into mango puree.

4. Pour on top of the biscuit base (after it has chilled for 30 minutes) and chill in fridge for at least 3 hours to set.

For the mango glaze (optional top layer):

1. Mix the hot water and gelatin. Add mango puree to the mixture.

2. Place some mango on top of the mousse (optional), and then pour in the liquid mixture. Chill in fridge until set.

You can also use the base and mouse to set in tiny glass cups and do away with the top jelly layer.

Notes: You can reduce the amount of gelatin based on how soft you want the mouse. If making just mango mouse in cups I would reduce gelatin quantity to 3/4th of what I list in the recipe!