A creamy and airy mango mousse layered on a rich cheesecake base, perfect for summer desserts.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream
1 1/2 cups mango puree
1 tbsp gelatin powder
1/4 cup cold water
Fresh mango slices for garnish
Instructions
1. Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and chill for 30 minutes.
Beat cream cheese, sugar, and vanilla until smooth. Whip heavy cream to stiff peaks and fold into the cream cheese mixture. Spread over the crust and refrigerate for 2 hours.
Dissolve gelatin in cold water, let it bloom for 5 minutes, then gently heat until dissolved. Mix with mango puree and let cool slightly.
Pour mango mousse over the cheesecake layer and refrigerate for at least 4 hours or overnight.