Table of Contents
Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top.
Prepare the mango mousse. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese.
Measure out 2 cups of mango puree for use in the recipe, set excess, if any, aside for another use or freeze. Set the 2 cups mango puree aside.
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.
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