A smooth coconut cheesecake layer is topped with a delightful mango mousse! Coconut and wheat cookies make the best no bake crust!
Looking for a simple cake to impress others? Make this easy mousse cake with a coconut and mango mousse layer. Perfect to prepare the day before.
Work quickly after adding gelatin & be prepared!
Important when making this cake is planning ahead! When working with gelatin it is important to never let the gelatin cook since it would loose its gelation properties. Once the gelatin is added the mousse tends to set quickly. Therefore plan already two steps ahead. Make sure you have everything you need set up! It is way easier to fill the mousse layer in the cake ring when the mousse is still soft.
Another tip is to let the cake chill long enough so that each mousse layer is set before adding the next one. This happens quite quickly in the fridge. So by the time you have mixed the second mousse the cake has set and is ready to be filled with the second layer.
Using gelatin sheets instead of powder? Substitute 1 teaspoon powdered gelatin with 1 sheet gelatin
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Mango Coconut mousse cake
Ingredients for 1 8-inch cake
Coconut cookie crust:
2 cups (200 g) wheat cookies
1/2 cup (113 g) melted butter
2/3 cup (60 g) sweetened coconut flakes
Coconut cheesecake layer:
24 oz (680 g) cream cheese, softened
2/3 cup (130 g) sugar
2 tsp vanilla
2 tsp coconut extract
2 cups (480 ml) coconut cream
1/2 cup (120 g) sour cream
4 tsp powdered gelatin
1 tbsp warm water
Mango mousse layer:
1 1/2 cups (360 ml) mango puree (see notes)
1 1/2 cups (360 ml) mango juice
1 cup (240 ml) heavy cream
5 tsp powdered gelatine
2 tbsp water or mango juice
1 mango, sliced
1 tsp lemon juice
1 tbsp coconut flakes, toasted
Check out my Chocolate Mousse cake tutorial while this one is in the making
To make the crust crush up wheat cookies and combine them with melted butter and sweetened coconut. Press it into an 8 inch springform pan into one flat layer. Feel free to cover the sides of the cake pan with acetate cake collar for an easier removing of the cake after chilling. Let it chill in the fridge or freezer for about 20 minutes.
To make the coconut mousse soak powdered gelatin in water until bloomed. Then start mixing softened cream cheese with sugar, vanilla and coconut for about 4 minutes in a big mixing bowl. Add sour cream and coconut cream and mix it in. Heat gelatin in the microwave for about 8 to 10 seconds until melted. make sure not to overheat it. Then combine a bit of the coconut mousse with the gelatin and mix it into the batter quickly. When it is all smooth fill it on top of the crust and let it chill in the fridge until set but for at least 20 minutes.
For the mango panna cotta layer also soak gelatin in water. Combine mango puree (see notes), with heavy cream and mango juice. Then melt gelatin in the microwave for about 10 seconds. Stir until it is smooth. Combine gelatin with about a cup of the mango heavy cream mixture and then fill it on top the set coconut cheesecake layer. Let the cake chill for at least 4 hours or better overnight.
Decorate the cake shortly before serving. For that cut a mango into thin slices then toss it with a bit of lemon juice to prevent browning. Assemble the mango slices on top of the cake however you like it. Then sprinkle some toasted coconut flakes on top and it is ready to be served!
To make the mango puree simply cut up a mango and mix it in a food processor until liquid. Use a metal strainer to get rid of any large pieces and fiber to get a smooth puree.
After filling in the mousse layer level it and clean the top part of the cake ring or spring form pan to give the cake a clean look.
Make this cake in a 9 or 10 inch cake pan for a larger but less high cake.