Mango Mousse Cake (Egg free, No bake)

This is adapted from the Egg free no bake strawberry mousse cake using canned mango puree that you can get from Indian grocery store.

Ingredients

【Crust】
Oreo cookies or Graham crackers - 7 oz (200 g)
Butter - 4 TBSP, melted
【Mousse】
Alphonso Mango Pulp - 2 cups
Heavy whipping cream, chilled - 2 cup
Gelatin powder  - 2 packs (14 g)
Cold water - 4 TBSP
Sugar - optional to your taste ( I did not add any)

【Top Layer - optional】
Water - 2 cups
Gelatin -  2 packs (0.5 oz)
Sugar - 1/4 cup
Salt Pickled Sakura Cherry Blossom - a few for decoration
Black Candy Melt - for letters

Steps

1. Prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of mousse cake ring using the back of a spoon. Refrigerate until the first layer of mousse is prepared.

2. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
3. Whip the chilled whipping cream until stiff peaks form. Add Mango Puree and mix until well combined.
4. Pour the strawberry mousse over the crust and refrigerate the cake for at least 4 hours or overnight to set. Draw decoration using black candy melt on cake and refrigerate until pattern is solid.

5. To make the top jello layer, boiling water in a small sauce pan, add in sugar and gelatin until the gelatin is fully dissolved. Wait for the solution to cool, and then pour on top of the cake. Place the pickled cherry blossom and then put the cake back to refrigerator for at least 2 hours.6. Run a knife around the edges of the cake to remove the mousse cake ring.