Description
A delightful tropical dessert featuring layers of mango mousse and pineapple swirl on a graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups ripe mango puree
- 1/2 cup granulated sugar
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh mango chunks
- Pineapple pieces
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 20 minutes.
- In a small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes.
- Gently warm the mango puree and granulated sugar in a saucepan. Stir until the sugar dissolves.
- Add the bloomed gelatin and stir until completely dissolved. Remove from heat and let cool to room temperature.
- In a separate bowl, whip the heavy cream and vanilla until soft peaks form.
- Gently fold the cooled mango mixture into the whipped cream until smooth and fluffy.
- Pour the mango mousse over the prepared crust and spread evenly.
- For the pineapple swirl, combine crushed pineapple, sugar, and lemon juice in a saucepan.
- Mix cornstarch with water, then stir into the pineapple mixture. Cook until slightly thickened. Let cool completely.
- Spoon small portions of the pineapple mixture over the mango mousse.
- Use a toothpick or skewer to gently swirl the pineapple mixture into the mango layer.
- Refrigerate for at least 6 hours or overnight until fully set.
- Whip the remaining heavy cream with powdered sugar until stiff peaks form.
- Pipe or spread the whipped cream over the chilled cake.
- Decorate with fresh mango chunks and pineapple pieces before serving.
Notes
- Ensure the gelatin is fully dissolved for a smooth mousse.
- For best results, use ripe mangoes for the puree.
- This cake can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg