This frozen mango deliciousness is one of our all time favorite summer desserts.

I'm obsesed with mango and this dessert was seriously incredible! Especially that macadamia nut crust! Plus, it's actually really easy! ohsweetbasil.com_

It’s quite refreshing on those hot days when you just need a nice, cold treat. I especially like the crunchy macadamia nut crust with the creamy, cool texture of the mango. My husband prefers his to rest a minute so it begins to soften while I prefer mine to be frozen and cold. This recipe comes from Martha Stewart. I have a love hate relationship with her. I think her recipes are either good or awful. Unfortunately I just don’t think every recipe of hers turns out well. This is one of the wonderful ones so don’t be scared.

The Macadamia nut crust is surprisingly wonderful.In fact, I’m becoming totally addicted to it. I seriously cannot even tell you how delicious it is!

I pretty much think you all are going to love this recipe so here goes.

I'm obsesed with mango and this dessert was seriously incredible! Especially that macadamia nut crust! Plus, it's actually really easy! ohsweetbasil.com_

I'm obsesed with mango and this dessert was seriously incredible! Especially that macadamia nut crust! Plus, it's actually really easy! ohsweetbasil.com_

How Do You Know If Mango Is Ripe?

The best way to test a mango for ripeness is to gently squeeze it.

If the mango gives slightly when squeezed, it is ripe.

Are Mangos Nutritious?

Mango is a high fiber, low calorie fruit.

Mango is a great source of vitamins A and C, and contains good levels of folate, B6, iron and a little calcium, zinc and vitamin E.

Mangos are also high in antioxidants.

Can A Person Be Allergic To Macadamia Nuts?

Macadamia nuts do contain allergens.

There is a close relation between the allergens in cashews and in macadamia nuts.

If a person is allergic to cashews, there is a good chance that they would be allergic to macadamia nuts.

Frozen Mango Deliciousness

Frozen Mango Deliciousness

2.62 from 18 votes
Servings: 8
Prep Time: 4 hours 25 minutes
Cook Time: 20 minutes
Total Time: 4 hours 45 minutes

Description

This frozen mango deliciousness is one of our all time favorite summer desserts.

Ingredients 

Recipe By Martha Stewart

  • Cooking Spray, vegetable-oil
  • 1 Oz Macadamia Nuts, salted dry-roasted, about 1/4 cup
  • 3 Tablespoons Granulated Sugar
  • 1/4 Cup Flour, all-purpose
  • 1 Tablespoon Butter, unsalted, melted
  • 1/4 Cup Orange Juice, fresh
  • 1 Envelope Gelatin, unflavored, 1 scant tablespoon
  • 2 Mangoes, firm but ripe, peeled (each about 1 pound)
  • 1/2 Cup Granulated Sugar
  • 3 Tablespoons Lemon Juice, fresh
  • 1 Cup Cream, heavy
  • 1/2 Cup Confectioners' Sugar

Instructions

  • Preheat oven to 350 degrees.
  • Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray.(Here is where my mini spring forms come in. I have made one large spring form before too, but I just love little minis)
    Cooking Spray
  • Place on a rimmed baking sheet lined with parchment paper

Make the crust

  • Pulse macadamia nuts and granulated sugar in a food processor until finely ground.
    1 Oz Macadamia Nuts, 3 Tablespoons Granulated Sugar
  • In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.
    1/4 Cup Flour, 1 Tablespoon Butter
  • Spoon a generous tablespoon of the mixture into each mold, and press into bottom.
  • Bake until golden brown, about 12 minutes.
  • Let cool

Make the mousse

  • Pour orange juice into a small saucepan.
    1/4 Cup Orange Juice
  • Sprinkle with gelatin, and let stand until softened, about 5 minutes.
    1 Envelope Gelatin
  • Heat over low heat, stirring, until dissolved.
  • Remove from heat.
  • Start with a firm but ripe mango. Remove skin then, with a knife, carefully slice the fruit lengthwise along both sides of the seed.
    2 Mangoes
  • Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate.
  • Coarsely chop remaining mangoes.
  • In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth.
    1/2 Cup Granulated Sugar, 3 Tablespoons Lemon Juice
  • With machine running, add gelatin mixture in a slow, steady stream, and blend until combined.
  • Transfer to a bowl.
  • With a whisk or an electric mixer on medium speed, beat cream until soft peaks form.
    1 Cup Cream
  • Add confectioners' sugar, and beat until soft peaks return.
    1/2 Cup Confectioners' Sugar
  • Whisk one-third of the whipped cream into the mango mixture.
  • Using a rubber spatula, gently fold in remaining whipped cream.
  • Divide mousse among molds, filling three-quarters full.
  • Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
  • When ready to serve, let cakes stand at room temperature for 5 minutes.
  • Gently push up from bottoms to unmold.
  • Transfer cakes to serving plates; let stand 10 minutes to soften slightly.
  • Serve garnished with mango slices.

Notes

freeze left overs

Nutrition

Serving: 1sliceCalories: 289kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 45mgSodium: 27mgPotassium: 144mgFiber: 1gSugar: 32gVitamin A: 1056IUVitamin C: 25mgCalcium: 28mgIron: 1mg
Author: Sweet Basil
Course: 500+ Best Dessert Recipes

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