Mango Mousse Cake
Eggless no bake mango mousse cake made with mainly whipping cream and cream cheese to bring you the creamiest texture, along with mango, saffron, cardamom, pistachio for super rich flavors!
Servings: 10
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.
