Mango Mousse Cake

Name: Mango Mousse Cake
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 (13 ounce) package strawberry shortcake rolls, each cut into 7 slices; 1 (1 1/2 lb) jar mangoes, slices drained; 1 1/2 cups mango nectar; 6 drops yellow liquid food coloring; 2 (1/4 ounce) envelopes unflavored gelatin; 1 pint heavy cream; 1/4 cup sugar; 1 mango, seeded, peeled and sliced; 2 tablespoons apple jelly, melted; mint sprig (optional)

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Recipe by CookingONTheSide

This show stopper cake starts with slices of a store bought strawberry cake roll which complement the rich mango mousse. The cake must be refrigerated for about 4 hours. Recipe is from Woman's World.

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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 ¹⁄₂

cups mango nectar
6

drops yellow liquid food coloring
2

(1/4 ounce) envelopes unflavored gelatin
1

pint heavy cream
¹⁄₄

cup sugar
1

mango, seeded, peeled and sliced
2

tablespoons apple jelly, melted
mint sprig (optional)

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.