Frozen Mango Dessert

If you love mangoes, and you love mango desserts, this frozen mango pie is like a mashup of your favorite mango dessert recipes! It's creamy, vibrant with fresh mango puree, and so refreshing. You will love the sweet and salty macadamia crust! It's like you're in Hawaii in your own kitchen!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 350 ℉.
2. 2Lightly 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. 3Place on a rimmed baking sheet lined with parchment paper
4. 4--- Make the Crust ---
5. 5Pulse macadamia nuts and granulated sugar in a food processor until finely ground.
6. 6In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal.
7. 7Spoon a generous tablespoon of the mixture into each mold, and press into bottom.
8. 8Bake until golden brown, about 12 minutes. Let cool.
9. 9--- Make the Pie Filling ---
10. 10Pour orange juice into a small saucepan.
11. 11Sprinkle with gelatin, and let stand until softened, about 5 minutes.
12. 12Heat over low heat, stirring, until dissolved.
13. 13Remove from heat.
14. 14Start with a firm but ripe mango. Remove skin then, with a knife, carefully slice the fruit lengthwise along both sides of the seed.
15. 15Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate.
16. 16Coarsely chop remaining mangoes.
17. 17In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth.
18. 18With machine running, add gelatin mixture in a slow, steady stream, and blend until combined.
19. 19Transfer to a bowl.
20. 20With a whisk or an electric mixer on medium speed, beat cream until soft peaks form.
21. 21Add confectioners' sugar, and beat until soft peaks return.
22. 22Whisk one-third of the whipped cream into the mango mixture.
23. 23Using a rubber spatula, gently fold in remaining whipped cream.
24. 24Divide mousse among molds, filling three-quarters full.
25. 25Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
26. 26When ready to serve, let cakes stand at room temperature for 5 minutes.
27. 27Gently push up from bottoms to unmold.
28. 28Transfer cakes to serving plates; let stand 10 minutes to soften slightly.
29. 29Serve garnished with mango slices.