Mango Yogurt Mousse Cake
Topped with curly ribbons of sweet mango, this fluffy and light cake includes a base of crisp cookies and the smooth tang of Greek yogurt.
Ingredients
- 7 oz (200 g) langues de chat cookies or graham crackers
- 1/3 cup (75 g) unsalted butter, melted
- 1 tbsp gelatin
- 3 tbsp (45 ml) water
- 1 3/4 cups (430 ml) mango purée (see note)
- 1 cup (250 ml) 35% whipping cream
- 1/2 cup (105 g) sugar
- 1 cup (250 ml) plain Greek yogurt
- 1 mango, ripe but firm, peeled, pitted and thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a food processor, finely grind the cookies to the texture of bread crumbs. Transfer to a bowl, add the butter and combine. Lightly press onto the bottom and halfway up the sides of the prepared pan. Bake for 10 minutes or until lightly browned. Let cool.
Topped with curly ribbons of sweet mango, this fluffy and light cake includes a base of crisp cookies and the smooth tang of Greek yogurt.