How long will this cake keep in the refrigerator?

This cake will keep in the fridge covered for 3-4 days.

Can you freeze mango mousse cake?

Freezing the mousse cake will slightly alter the texture. It will still be creamy and delicious, but may lose a bit of lightness. To thaw, let the mousse cake sit in the fridge for several hours.

How do you get the cake out of the pan?

Make sure to line the bottom of your pan with parchment paper and grease the sides. This should ensure that your graham cracker crust releases easily from the pan. If you'd prefer that more of the mango mousse shows, you can skip pressing the crust into the sides of the pan. In this case, I suggest lining the sides of the pan with greased parchment paper or using an acetate cake collar .

Easy Mango Mousse Cake - Whisked Away Kitchen

Ingredients

graham cracker crust

1.5 cups (180 grams) graham cracker crumbs
2 tablespoons (25 grams) granulated sugar
5 tablespoons (70 grams) unsalted butter

mango mousse

1.5 cups (350 grams) mango puree (see recipe notes for instructions)
2 tablespoons lime juice
¼ cup (50 grams) granulated sugar
¼ ounce (7 grams) powdered gelatin (1 envelope)
¼ cup (60 ml) water
1 cup (240 ml) heavy cream

assembly

whipped cream to garnish (optional)

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Instructions

Preheat oven to 320 F (160 C). Line the bottom of a 7-inch springform pan with parchment paper and lightly grease the pan.
Make graham cracker crust. In a small bowl combine the finely crushed graham crackers, sugar and melted butter. Mix until completely coated. Pour the mixture into the pan. Press the crumbs into the bottom of the pan and up the sides.
Bake for 10 minutes, then remove and let cool.
Prepare the mango puree. Combine the mango puree, lime juice and sugar. Set aside for at least 15 minutes, stirring several times to dissolve the sugar.
Bloom the gelatin: Place the water in a small bowl and sprinkle the gelatin over the top. Allow to sit for 5 minutes. Microwave the gelatin for 15 seconds, then stir. Repeat until the gelatin has completely dissolved*. Let cool slightly and then stir into the mango puree.
Make the whipped cream. Use an electric mixer to beat the heavy cream until stiff peaks form. Start on low speed and gradually increase to high as the cream begins to thicken.
Add half of the mango puree to the whipped cream. Use a spatula to gently fold the mango puree into the whipped cream until combined. Repeat with the second half of puree.
Pour the mousse into the cooled graham cracker crust. Refrigerate at least 3 hours or until the mousse is set. Release the springform clasp and remove the outer ring of the pan.
Serve with whipped cream if desired.

Notes

Mango puree: To make mango puree, blend fresh mango chunks in a blender until smooth. If using frozen mango chunks, allow to thaw in the fridge, drain any excess liquid and blend.

Gelatin: Having no lumps in the gelatin is very important. If you have a few little lumps that just won’t dissolve, simply pour the gelatin mixture through a fine mesh sieve.