Mango and White Chocolate Mousse Cake Recipe

Mango and White Chocolate Mousse Cake Recipe

  • 3 ounces white chocolate
  • 3 tablespoons heavy whipping cream
  • 3/4 cup heavy whipping cream
  • 1 cup chopped fresh mango
  • 1 teaspoon white sugar
  • 1 tablespoon hot water
  • 1 (.25 ounce) package unflavored gelatin
  1. Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
  2. Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  3. Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
  4. Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
  5. Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.
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