Frozen Mango Cream Cake

This recipe is actually from back in April, when Chad and I went to Florida with all of the cousins. This delicious and beautiful cake was our cousin Mimsie's birthday cake. She was reading Martha Stewart Living magazine on the beach, and she ocasionally would share with us a recipe that she thought sounded particularly good. This cake was one of them, and so we made it for dessert on the night of her birthday celebration. Martha Stewart's recipe is quite long, but the cake is super simple to make. Martha's recipe also was intended to make eight small cakes, and we decided instead to make one cake to be cut into pieces. The macadamia nut crust is so yummy that we all decided we could have eaten it like candy- I think it would be a great crust for a key lime or lemon icebox pie as well. The filling is a creamy mango mousse turned ice cream that could easily stand on its own without a crust, and I would imagine that you could use any fruit you like other than mango as long as you use it in the same quantity. I don't think freezing the mousse would be necessary if you decided to use it on its own, but it just depends on how you like it! Try making this- it is perfect for summer, it is very impressive-looking, and it was a hit with our crowd!

Frozen Mango Cream Cake
adapted from Martha Stewart Living Magazine May 2007 issue
serves eight

For the crust:
cooking spray
2 oz salted dry-roasted macadamia nuts
6 T granulated sugar
1/4 c flour
2 T unsalted butter, melted

For the mousse:

1/4 c orange juice
1 envelope unflavored gelatin (1 scant T)
2 ripe mangoes, peeled (about 2 lbs)
1/2 cup sugar
3 T fresh lemon juice
1 c heavy cream
1/2 c powdered sugar

Heat the oven to 350. Coat the inside of a springform pan with cooking spray. Pulse the nuts and sugar in a food processor until finely ground. (Or you could use a ziploc bag and a rolling pin like we did.) Combine in a bowl the nuts, flour, and butter with a fork until the mixture resembles coarse meal. Pour the mixture into the springform pan and press into the bottom until firm. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.

Pour the orange juice into a small sauce pan. Sprinkle the gelatin over the juice and let stand until softened, about five minutes. Heat over low heat until dissolved. Remove from heat.

Cut one quarter of one mango into small cubes for garnish and set aside in the fridge. Coarsely chop the remaining mangoes and put them into a blender along with the sugar and lemon juice. Puree until smooth. Add the gelatin mixture while the blender is still running. Blend until combined and then transfer to a bowl. Beat the cream with an electric mixer until soft peaks form, add the powdered sugar, and then beat until the soft peaks form again. Whisk a third of the cream into the mango mixture, then fold in the rest of the cream with a rubber spatula until combined. Pour the mixture over the crust and freeze until firm, at least four hours or up to a week. Garnish slices with the chopped mango pieces.

Comments

[candy]

i love mangoes & i love recipes with a minimum of ingredients (and i think this one counts considering how many ingredients most cake or pie recipes have!) so this is perfect for me!

[paula]

I love mangoes too. They're my favorite fruit and this looks delicious and refreshing. I'll be trying this out soon!

[Navita]

m so going to try this...hi my first time here was googling for cream cakes instead of cheese as hub is averse to them...(yeah dunno y?)...

glad to have stumbled here...do swing by once in a while :)