Frozen Mango Cream Cakes ( Martha Stewart)

By lisalang

Ingredients

• 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

Preparation

Step 1

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. 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. To remove the skin without wasting any of the juicy flesh, use a vegetable peeler. 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.