Back to Frozen Mango-Cream Cakes All Reviews for Frozen Mango-Cream Cakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Frozen Mango-Cream Cakes Credit: Kirsten Strecker Recipe Summary Servings: 8

Ingredients For the Crust Vegetable-oil cooking spray 1 ounce salted dry-roasted macadamia nuts (about 1/4 cup) 3 tablespoons granulated sugar 1/4 cup all-purpose flour 1 tablespoon unsalted butter, melted For the Mousse 1/4 cup fresh orange juice 1 envelope unflavored gelatin (1 scant tablespoon) 2 firm but ripe mangoes, peeled (each about 1 pound) 1/2 cup granulated sugar 3 tablespoons fresh lemon juice 1 cup heavy cream 1/2 cup confectioners’ sugar

Gallery Frozen Mango-Cream Cakes Credit: Kirsten Strecker

Recipe Summary Servings: 8

Frozen Mango-Cream Cakes      Credit: Kirsten Strecker

Frozen Mango-Cream Cakes

Credit: Kirsten Strecker

Frozen Mango-Cream Cakes

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • Vegetable-oil cooking spray 1 ounce salted dry-roasted macadamia nuts (about 1/4 cup) 3 tablespoons granulated sugar 1/4 cup all-purpose flour 1 tablespoon unsalted butter, melted

  • 1/4 cup fresh orange juice 1 envelope unflavored gelatin (1 scant tablespoon) 2 firm but ripe mangoes, peeled (each about 1 pound) 1/2 cup granulated sugar 3 tablespoons fresh lemon juice 1 cup heavy cream 1/2 cup confectioners’ sugar

Directions

Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.

Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.

Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.

Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.

With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners’ sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.

Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).

When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.

Reviews (4)

 Add Rating & Review     11 Ratings   5 star values:        3    4 star values:        4    3 star values:        3    2 star values:        1    1 star values:        0

Reviews (4)

Add Rating & Review     11 Ratings   5 star values:        3    4 star values:        4    3 star values:        3    2 star values:        1    1 star values:        0

Add Rating & Review

11 Ratings 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0

11 Ratings 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0

11 Ratings 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0

  • 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/06/2013   i love this mango-cream cakes i have made this 3 times already but this last time i added 1/2 a tbs more of the gelatin and it turned out better, it had a better texture after defrosting it ,,,that's how i like it but everyone can make as many changes to this recipe as they pleased!!!  

Martha Stewart Member     Rating: Unrated       06/17/2011   This is good, but not amazing--more sherbet-like than creamy. There is no was the crust needs to cook for twelve minutes; mine was quite overdone at ten. I used a 10" spring form pan and increased the recipe by half, which was about right. I was really looking forward to this, but I don't know that I'll make it again.  

Martha Stewart Member     Rating: Unrated       10/07/2008   These are delicious! My boyfriend just loves these. It does require a lot of dishes (food processor, mixer, blender, among others), but it is worth it. A nice, delicate flavor, as stated below, not rich tasting; so you don't feel so guilty eating a couple!  

Martha Stewart Member     Rating: Unrated       02/10/2008   A wonderful easy dessert which became the family all-time favorite ! It has a great lenght in mouth, creaminess and delicate flavor. It pairs well with lime-glazed cookies from MS Baking Handbook.

    Martha Stewart Member

    Rating: Unrated 03/06/2013

i love this mango-cream cakes i have made this 3 times already but this last time i added 1/2 a tbs more of the gelatin and it turned out better, it had a better texture after defrosting it ,,,that’s how i like it but everyone can make as many changes to this recipe as they pleased!!!

Rating: Unrated

Rating: Unrated 06/17/2011

This is good, but not amazing–more sherbet-like than creamy. There is no was the crust needs to cook for twelve minutes; mine was quite overdone at ten. I used a 10" spring form pan and increased the recipe by half, which was about right. I was really looking forward to this, but I don’t know that I’ll make it again.

Rating: Unrated 10/07/2008

These are delicious! My boyfriend just loves these. It does require a lot of dishes (food processor, mixer, blender, among others), but it is worth it. A nice, delicate flavor, as stated below, not rich tasting; so you don’t feel so guilty eating a couple!

Rating: Unrated 02/10/2008

A wonderful easy dessert which became the family all-time favorite ! It has a great lenght in mouth, creaminess and delicate flavor. It pairs well with lime-glazed cookies from MS Baking Handbook.

All Reviews for Frozen Mango-Cream Cakes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Frozen Mango-Cream Cakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest