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Mango mousse cake
Mango mousse cake
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Prep Time:
400 minutes
Cook Time:
15 minutes
Total Time:
415 minutes
Irresistible make-ahead dessert with nutty base, tangy mousse-like center, and silky mango finish. Layers of deliciousness in every bite.
Ingredients:
  • 150g raw buckwheat
  • 75g macadamia nuts
  • 20g (1/4 cup) desiccated coconut
  • 150g fresh dates, pitted
  • 16.80 gm coconut oil
  • 50.00 gm boiling water
  • 18.00 gm powdered gelatine
  • 500g chopped fresh mango or frozen mango, thawed
  • 1 large lime, rind finely grated, juiced
  • 250g tub light spreadable cream cheese
  • 400g 2% Greek yoghurt
  • 160g rice malt syrup
  • Extra chopped fresh mango, to serve (optional)
  • Small fresh mint leaves, to serve (optional)
  • 40.00 gm boiling water
  • 6.00 gm powdered gelatine
  • 250g chopped fresh mango or frozen mango, thawed
  • 42.00 gm lime juice
  • 28.40 gm rice malt syrup
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a round 20cm springform cake pan, ensuring the baking paper extends 3cm above the rim.
  • Prepare a baking tray with parchment paper. Spread buckwheat and nuts on the tray. Bake for 6-8 minutes until golden, stirring halfway through. Add coconut and bake for 2-3 more minutes until toasted. Allow to cool. Pulse the buckwheat mixture in a food processor until finely chopped. Add dates and pulse to combine. Pour in the oil and pulse until sticky. Press the mixture firmly into the prepared pan and refrigerate for 1 hour until firm.
  • Place water in a heatproof bowl and sprinkle gelatine over it. Set the bowl in a larger bowl filled halfway with boiling water. Stir frequently for 5 minutes or until the gelatine dissolves. Allow it to cool slightly.
  • Blend mango, lime juice, and rind until smooth. Incorporate cream cheese, yogurt, and syrup, blending until creamy. While blending, slowly add the gelatin mixture until fully combined. Pour the mixture over the base and refrigerate for 3 hours until firm.
  • Prepare the topping by placing water in a heatproof bowl and sprinkling gelatine over it. Set the bowl in a larger bowl half-filled with boiling water. Stir frequently for 5 minutes or until the gelatine dissolves. Blend mango, lime juice, and syrup until smooth. While blending, slowly pour in the gelatine mixture until smooth. Strain the mixture through a sieve set over a bowl.
  • Strain out solids. Drizzle jelly over cream cheese layer. Gently tap pan on counter to even out the surface. Chill in the fridge for 8 hours or overnight until firm. Garnish with additional mango and mint, if desired, before serving.

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