Mango Mousse Cake

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 1 (13 ounce) package strawberry shortcake rolls, each cut into 7 slices
• 1 (1 1/2 lb) jar mangoes, slices drained
• 1 1/2 cups mango nectar
• 6 drops yellow liquid food coloring
• 2 (1/4 ounce) envelopes unflavored gelatin
• 1 pint heavy cream
• 1/4 cup sugar
• 1 mango, seeded, peeled and sliced
• 2 tablespoons apple jelly, melted
• mint sprig (optional)

Recipe

• 1 line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
• 2 in blender, puree jarred mango slices until smooth.
• 3 transfer to a bowl; stir in 1 cup nectar and food coloring.
• 4 in microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
• 5 microwave mixture on high until melted, 30 seconds.
• 6 stir into pureed mango mixture.
• 7 refrigerate until thickened, 20-30 minutes.
• 8 in large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
• 9 fold remaining whipped cream into mango mixture; spread in pan.
• 10 refrigerate until firm, about 4 hours.
• 11 run knife between side of pan and cake; remove side of pan.
• 12 top with mango slices; brush with jelly.
• 13 transfer reserved whipped cream to pastry bag fitted with star tip.
• 14 pipe around edge of cake.
• 15 if desired, garnish with mint.