Mango Mousse Cake

• Produce

  • 1 Mango
  • 1 (1 1/2 lb jar Mangoes, slices
  • 1 Mint

• Condiments

  • 2 tbsp Apple jelly

• Baking & Spices

  • 6 drops Liquid food coloring, yellow
  • 1/4 cup Sugar

• Bread & Baked Goods

  • 7 cut into slices 1 (13 ounce package strawberry shortcake rolls

• Drinks

  • 1 1/2 cups Mango nectar

• Dairy

  • 1 pint Heavy cream

• Desserts

  • 1 2 (1/4 ounce envelopes Gelatin, Unflavored

Found on stlcooks.com

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)

Directions

• Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
• In blender, puree jarred mango slices until smooth.
• Transfer to a bowl; stir in 1 cup nectar and food coloring.
• In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
• Microwave mixture on high until melted, 30 seconds.
• Stir into pureed mango mixture.
• Refrigerate until thickened, 20-30 minutes.
• In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
• Fold remaining whipped cream into mango mixture; spread in pan.
• Refrigerate until firm, about 4 hours.
• Run knife between side of pan and cake; remove side of pan.
• Top with mango slices; brush with jelly.