Mango Mousse Cake
Creamiest eggless no bake Mango Mousse Cake with super rich flavors like mango, saffron, cardamom, pistachio!
I have love and hate relationship with baking. I absolutely love the idea of baking new goodies until I fail at it miserably and get very disappointed. Which brings no bake cakes to the picture! Specially during summer time, my family loves something seasonal and cold! This mousse cake is just a perfect example of that!
Well I have a funny story behind this mousse cake which was meant to be a no bake cheesecake LOL. Yes, you read it right, this yumminess was an outcome of a failure in my kitchen! I was into no bake cheesecake and made couple of trials to make that. Well, every time the flavors came out completely outstanding. Although the setting of the cake did not come out as firm as it should be for cheesecake. I mean, I could not let my hard work and this amazing flavors go to waste. So I took up on my friend’s suggestion of calling it a mousse cake. Because the texture is exactly like creamiest, richest mousse cake!
This eggless no bake mango mousse cake includes whipping cream and cream cheese as main ingredients to bring you the creamiest texture. Along with fresh mango pulp, saffron, cardamom and pistachio for super rich flavors! Saffron, cardamom and pistachio go so well with mangos. If you’ve ever had mango shrikhan and mango ice-cream, you can definitely tell that this is a perfect mix of both!
This gorgeous delight is so perfect to please your friends and family, perfect for gathering!! We absolutely love it, I hope you all do too! If you end up making it and liking it, tag me @myvegetarianroots, I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Mango Mousse Cake
Ingredients
Crust
- 12 Honey Flavored Graham Cracker
- ⅓ cup Ground Walnut
- 8 tbsp Unsalted Melted Butter
- ¼ tsp Cardamom Powder
Whipped Cream
- 1¼ cup Full Fat Plain Whipping Cream
- ¼ cup Powdered Sugar
Cream Cheese Mixture
- 3 cup Room Temp Full Fat Cream Cheese 3
- ¼ cup Room Temp Full Fat Sour Cream
- ¾ cup Sweetened Condensed Milk
- 1 tbsp Lemon Juice
- ¼ tsp Cardamom Powder
Flavors for two layers
- ½ cup Mango Pulp Or canned Mango Pulp
- 10 Strings Saffron
- ½ cup Coarsely Ground Pistachio ¼ cup for white filling and ¼ cup for garnishing the middle of the layers and top of the top last layer
Instructions
Prepare the base
- Process graham crackers in a food processor to make crumbly mix.
- Process walnuts in a food processor to make crumbly mix.
- Add melted butter to crumbled crackers and walnuts. Process it a bit more to evenly distribute the butter in the crumbs.
- Place it into a 9 or 10 inch springform pan. Pack in very tightly by pressing on it using a bottom of a measuring cup. The tighter is it packed, the less likely for it to fall out while you cut the cheesecake. It is okay for the crumbs to be packed on the side of the pan too and not just the bottom. Place it in the freezer while you make the filling.
Prepare Mango Pulp
- Peel a ripe mango and cut them in big cubes. Process those mango cubes in a food processor to make a smooth pulp. Strain the pulp using a fine strainer so that we can remove the stringy pulp from it and it very smooth. Keep it aside.
Prepare Cream Cheese Mixture
- Bit room temp cream cheese, sour cream, sweetened condensed milk, lemon juice and cardamom powder until smooth and well combined, making sure there are no lumps. Use rubber spatula to scrap the sides down to make sure everything is well combined. Keep it aside.
Prepare the Whipped Cream
- Whip cold heavy cream and powdered sugar into stiff peaks on medium to high speed. Use a hand mixer or a stand mixer with a whisk attachment for this step. It should take 4-6 minutes to get stiff peaks.
Prepare two flavor fillings
- Mix whipped cream and cream cheese mixture slowly using the standing mixture or spatula. Do not over mix as we do not want to deflate the whipping cream.
- Split the mixture in two halves.
- Add ¼ cup of coarsely ground pistachios to half of the mix and slowly fold it in, do not over mix it. Keep it aside.
- Add saffron strands and mango pulp to the other half of the filling. Fold everything well without mixing too much. Keep it aside.
Assemble and rest it
- Take the crumb base out of the freezer. Spread the mango flavored filling on top of the crusty layer. Spread it evenly using offset spatula to smooth down the top.
- Sprinkle some coarsely ground pistachios on top of the mango flavored filling.
- Spread the white pistachio flavored filling on top of the pistachio layer. Spread it evenly using offset or rubber spatula to smooth down the top.
- Cover the pan with either plastic wrap or aluminum foil and keep it in the refrigerator for 8-12 hours to set it properly.
- Right before serving, garnish the top of the mousse cake with fresh mango slices and coarsely ground pistachio! Serve it immediately while it's cold. Store the leftover in the refrigerator for up to 2-3 days.
