Mango Mousse Cake with Biscuit Base

Ingredients

For Biscuit Base:

• 200 g digestive biscuits
• 100 g melted butter

For Mango Mousse:

• 2 cups mango puree
• 1 cup heavy cream
• 1/4 cup sugar
• 2 tbsp gelatin
• 1/4 cup water

Tools

• Springform cake pan
• Mixing bowls
• Spatula
• Electric mixer
• Food processor

Recipe Overview

This no-bake mango mousse cake is a tropical delight featuring a crunchy biscuit base topped with a fluffy, smooth mango mousse layer. It’s an easy and quick dessert to prepare, making it perfect for summer parties and family gatherings. Chill for a few hours before serving.

Recipe Detail

• Crush biscuits into fine crumbs using a food processor.
• Mix melted butter into the crumbs and press firmly into the springform pan.
• Chill the base for 15 minutes.
• Bloom gelatin in water for 5 minutes, then dissolve over low heat.
• Blend mango puree, sugar, and gelatin until smooth.
• Whip heavy cream until soft peaks form.
• Gently fold mango mixture into whipped cream.
• Pour mousse over the biscuit base and smooth the top.
• Refrigerate for at least 4 hours or until set.
• Garnish with fresh mango slices before serving.