Frozen Mango Dessert

Ingrédients

• Cooking Spray (vegetable-oil )
• 1 Oz Macadamia Nuts (salted dry-roasted, about 1/4 cup)
• 3 Tablespoons Granulated Sugar
• 1/4 Cup Flour (all-purpose )
• 1 Tablespoon Butter (unsalted, melted)
• 1/4 Cup Orange Juice (fresh )
• 1 Envelope Gelatin (unflavored, 1 scant tablespoon)
• 2 Mangoes (firm but ripe, peeled (each about 1 pound))
• 1/2 Cup Granulated Sugar
• 3 Tablespoons Lemon Juice (fresh)
• 1 Cup Cream (heavy )
• 1/2 Cup Confectioners' Sugar

Préparation

1. 1

   Preheat oven to 350 ℉.

2. 2

   Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray.(Here is where my mini spring forms come in. I have made one large spring form before too, but I just love little minis)

3. 3

   Place on a rimmed baking sheet lined with parchment paper

4. 4

   --- Make the Crust ---

5. 5

   Pulse macadamia nuts and granulated sugar in a food processor until finely ground.

6. 6

   In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.

7. 7

   Spoon a generous tablespoon of the mixture into each mold, and press into bottom.

8. 8

   Bake until golden brown, about 12 minutes. Let cool.

9. 9

   --- Make the Pie Filling ---

10. 10

    Pour orange juice into a small saucepan.

11. 11

    Sprinkle with gelatin, and let stand until softened, about 5 minutes.

12. 12

    Heat over low heat, stirring, until dissolved.

13. 13

    Remove from heat.

14. 14

    Start with a firm but ripe mango. Remove skin then, with a knife, carefully slice the fruit lengthwise along both sides of the seed.

15. 15

    Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate.

16. 16

    Coarsely chop remaining mangoes.

17. 17

    In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth.

18. 18

    With machine running, add gelatin mixture in a slow, steady stream, and blend until combined.

19. 19

    Transfer to a bowl.

20. 20

    With a whisk or an electric mixer on medium speed, beat cream until soft peaks form.

21. 21

    Add confectioners' sugar, and beat until soft peaks return.

22. 22

    Whisk one-third of the whipped cream into the mango mixture.

23. 23

    Using a rubber spatula, gently fold in remaining whipped cream.

24. 24

    Divide mousse among molds, filling three-quarters full.

25. 25

    Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).

26. 26

    When ready to serve, let cakes stand at room temperature for 5 minutes.

27. 27

    Gently push up from bottoms to unmold.

28. 28

    Transfer cakes to serving plates; let stand 10 minutes to soften slightly.

29. 29

    Serve garnished with mango slices.