Frozen Mango Deliciousness

 

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_

Frozen Mango Deliciousness

Frozen Mango Deliciousness

Ingredients:

Recipe By Martha Stewart

  • Vegetable-oil cooking spray
  • 1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
  • 3 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup fresh orange juice
  • 1 envelope unflavored gelatin (1 scant tablespoon)
  • 2 firm but ripe mangoes, peeled (each about 1 pound)
  • 1/2 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 1/2 cup confectioners’ sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. 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)
  3. Place on a rimmed baking sheet lined with parchment paper

Make the crust

  1. Pulse macadamia nuts and granulated sugar in a food processor until finely ground.
  2. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.
  3. Spoon a generous tablespoon of the mixture into each mold, and press into bottom.
  4. Bake until golden brown, about 12 minutes.
  5. Let cool

Make the mousse

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

Nutrition Information

Yield: , Serving Size: 1 recipe

  • Amount Per Serving:
  • Calories: 2503 Calories
  • Total Fat: 128.1g
  • Cholesterol: 356.6mg
  • Carbohydrates: 342.8g
  • Fiber: 14.7g
  • Sugar: 302.5g
  • Protein: 22.9g
All images and text ©Carrian Cheney for Oh Sweet Basil.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.