Frozen Mango Deliciousness

• 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)
• 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.
• In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.
• 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.
• Sprinkle with gelatin, and let stand until softened, about 5 minutes.
• 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.
• 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.
• 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.
• Add confectioners' sugar, and beat until soft peaks return.
• 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.