It's time to enjoy a delicious mango cake, this refreshing forest fruit recipe is special for hot days, a unique flavor that together with a crunchy base of butter cookies, are the perfect combination for a rich frozen dessert. At the end we recommend decorating the dessert very well with some pieces of fruit around it.
Prep
5 min
Servings
4
Calories
180 kcal
Melt the butter until it becomes liquid. Crush the cookies in a processor.
Mix with the butter until you get a paste, with which the base of the mold will be covered. Press with your fingers to level the mixture. Reserve in the fridge.
Prepare the mango mousse: hydrate 4 gelatin sheets in a bowl of cold water for 5 minutes.
Grind the mango until you get a fine puree. Pass it through the chinese so that there are no threads left. Book.
Whisk two egg whites until stiff. Reserve in the fridge.
Whip 100 ml of cream with electric rods. Reserve in the fridge.
Mix on low heat and constantly stirring 300 grams of condensed milk, mango puree and gelatin, until they fall apart.
Mix the mango cream with the whipped cream and the egg whites to the point of snow with enveloping movements, so that they come down as little as possible.
Pour the mango mousse onto the biscuit base. Reserve in the fridge.
Prepare the berry mousse: moisturize the remaining 4 gelatin sheets.
Crush the fruits into a puree and pass it through a sieve. Book.
Whisk the other two egg whites until stiff. Reserve in the fridge.
Whip the rest of the cream. Reserve in the fridge.
Mix the remaining condensed milk, fruit puree and gelatin until they fall apart.
Mix the cream with the whipped cream and the egg whites with enveloping movements.
Pour the berry mousse over the mango mousse, but tablespoon by tablespoon, being very careful not to mix the creams. Reserve in the fridge.
Let it sit overnight in the fridge.
Disassemble with care.
