Mango Passion Fruit Mousse Cakes: A Tropical Treat Awaits!
A tropical, creamy, and absolutely irresistible dessert featuring mango and passion fruit mousse.
- Prep Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 200g digestive biscuits, finely crushed
- 80g unsalted butter, melted
- 250g cream cheese, softened
- 200ml heavy cream
- 80g sugar
- 2 tsp vanilla extract
- 100ml passion fruit purée
- 150ml mango purée
- 1 tbsp gelatin powder
- 2 tbsp cold water
- Fresh mango cubes and mint leaves for garnish
Instructions
- Prepare the crust: Mix crushed biscuits with melted butter. Press into small round molds or dessert rings to form the base. Chill for 20 minutes to set.
- Make the mousse: Bloom gelatin in cold water for 5 minutes. In a bowl, beat cream cheese, sugar, and vanilla until smooth. Melt gelatin, mix with 50ml of warm cream, then fold into the cheese mixture. Whip the remaining cream to soft peaks and fold in gently. Spoon mousse over the crusts and smooth the tops. Chill for 2 hours.
- Make the mango-passion topping: Combine mango and passion fruit purées. Warm slightly and pour over the chilled mousse layer. Return to fridge to set for 1 more hour.
- Garnish and serve: Top with fresh mango cubes and mint leaves. Serve chilled for a refreshing tropical delight.
Notes
- Use ripe mangoes for the best flavor and color.
- Add a squeeze of lime juice for extra brightness.
- Serve directly from the fridge for the smoothest texture.
Nutrition
- Serving Size: 1 mini cake