Table of Contents
This easy, no bake Mango Mousse Cake is the ultimate summer dessert using fresh mango, Greek yogurt, and whipped cream in a graham cracker crust. Preheat oven to 375 degrees. Coat a 9-inch spring form with cooking spray. Trace the pan on a piece of parchment and cut.
Remove the mango mixture from heat and pour into a large bowl. Allow to cool to room temperature. Fold Greek yogurt into the mango mixture and combine thoroughly. Add whipped cream and fold carefully, combining all ingredients. Spread the mousse into the baked graham cracker crust and refrigerate overnight.
Add mango puree and lemon juice into a small saucepan and cook over medium heat. Add sugar and vanilla extract and stir. Add gelatin mixture and mix to combine all ingredients. Remove the mango mixture from heat and pour into a large bowl. Allow to cool to room temperature. Fold Greek yogurt into the mango mixture and combine thoroughly.
Add mango puree and lemon juice into a small saucepan and cook over medium heat. Then, add sugar and vanilla extract and stir. Next, add gelatin mixture and mix to combine all ingredients. Remove the mango mixture from heat and pour into a large bowl. Allow to cool to room temperature.
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