Mango Deliciousness

This is one of our all time favorite summer desserts. It's a frozen dessert and so it's quite refreshing on those hot days. I especially like the crunchy macadamia nut crust with the creamy, cool texture of the mango. My husband prefers his to rest a minute so it begins to soften while I prefer mine to be frozen and cold. This recipe comes from Martha Stewart and I have a love hate relationship with her. I think her recipes are either good or awful. Unfortunately I just don't think every recipe of hers turns out well. This is one of the wonderful ones so don't be scared.
This is what the desserts are actually supposed to look like. Not only much better styling, but photography too. Not only that, but they are supposed to be made in molds while I use mini spring form pans. Last time I went searching for the molds it took me forever to find them and when I did they are.... wait for it... $40.00 a mold!!! HOLY CRAP. I'm sorry, but I am not about to spend $160.00 on 4 molds. Except for this tiny little piece of me that wants to every time I see this picture. But I still wont give in.

I pretty much think you all are going to love this recipe so here goes. (Oh and I do alter mine a little, but since I don't know measurements for now I'll just post the regular recipe)

Frozen Mango-Cream Cakes
Recipe By Martha Stewart
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

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.(Here is where my mini spring forms come in. I have made one large spring form before too, but I just love little minis) 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.

Start with a firm but ripe mango. Remove skin then, with a knife, carefully slice the fruit lengthwise along both sides of the seed. 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.