Mango Mousse Cake

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READY IN: 5hrs 30mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (13 ounce) package strawberry shortcake rolls, each cut into 7 slices
  • 1
    (1 1/2 lb) jar mangoes, slices drained
  • 1 12
    cups mango nectar
  • 6
    drops yellow liquid food coloring
  • 2
    (1/4 ounce) envelopes unflavored gelatin
  • 14
    cup sugar
  • 1
    mango, seeded, peeled and sliced
  • 2
    tablespoons apple jelly, melted
  • mint sprig (optional)
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DIRECTIONS

  • Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
  • In blender, puree jarred mango slices until smooth.
  • Transfer to a bowl; stir in 1 cup nectar and food coloring.
  • In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
  • Microwave mixture on high until melted, 30 seconds.
  • Stir into pureed mango mixture.
  • Refrigerate until thickened, 20-30 minutes.
  • In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
  • Fold remaining whipped cream into mango mixture; spread in pan.
  • Refrigerate until firm, about 4 hours.
  • Run knife between side of pan and cake; remove side of pan.
  • Top with mango slices; brush with jelly.
  • Transfer reserved whipped cream to pastry bag fitted with star tip.
  • Pipe around edge of cake.
  • If desired, garnish with mint.
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