This frozen mango deliciousness is one of our all time favorite summer desserts.
Recipe By Martha Stewart
1ouncemacadamia nutssalted dry-roasted, about 1/4 cup
1envelopegelatinunflavored, 1 scant tablespoon
2mangoesfirm but ripe, peeled (each about 1 pound)
3tablespoons lemon juicefresh
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.
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.
freeze left overs
Frozen Mango Deliciousness
Amount Per Serving (1 slice)
Calories 289Calories from Fat 135
% Daily Value*
Saturated Fat 8g50%
Vitamin A 1056IU21%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.