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Wash the spring form pan and dry it. Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside. Prepare the mango mousse.
Combine 1 1/2 cups of Oreo crumbs with 1/4 cup melted butter and press the mixture firmly into the bottom of the pan. For the mango mousse, I use fresh mango puree, which adds so much incredible mango flavor. You can also use frozen mango, just thaw it out before placing into the food processor.
This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
Or freeze the entire mousse cake whole. Preheat oven to 375 degrees. Coat a 9-inch spring form with cooking spray. Trace the pan on a piece of parchment and cut. Place the parchment piece in the pan – set aside. Mix together graham cracker crumbs, granulated sugar and butter. Pack the graham cracker mixture into the pan.
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