Mango mousse cake delight
Cakes
The original recipe (which is twice the amount of the mango mousse recipe and poured into a 9x13 pyrex, and without a cake base) came to me from a friend (and former co-worker) from India. I have made it several times in its original form, and many have asked me for the recipe. This dessert is wonderful and rich tasting but light enough to be eaten after a heavy brunch, lunch or dinner. For those of you who don’t want the hassle of making a cake as a base, just double the recipe for the mango mousse and mirror, and use a greased 9x13 pyrex pan. You can also pour some of the mango mousse into 1 or 2 prepackaged graham cracker crust pie shells, and use appropriately sized containers for any leftover mousse. The possibilities are endless! So here is my recipe and I hope you enjoy it!
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