Hey lovelies! One of my favorite fruits is mango and I have been craving something light and sweet!🥭 After becoming a mango mousse “expert” (by watching a ton of baking videos on mango cake), I decided to improvise and make my own mango mousse
I didn’t have a cake pan so I decided to use a pie tin instead. What could possibly go wrong?
After looking at many different recipes, I decided to go with the No-bake Mango Mousse Cake recipe from missevabakes since it seemed easy, fun, and delicious!
- Different Tin – The recipe used a cake tin, but I went with a pie tin instead. I ended up generally keeping the amount of ingredients the same and it worked for the recipe. The only thing I swapped out were the digestive biscuits. I used graham crackers instead and adjusted the amount to coat the bottom of the pie tin.
- Gelatin – This was the most intimidating part mostly because of how many ways this can go wrong. It helps the mousse set and can affect the texture. I used gelatin powder instead of sheets and it worked out well!
- Timing – The recipe stated to set the first layer of mousse overnight but since I was using a thin pie tin, I ended using the freezer to try and expedite the process. The pie overall set in 5 hours using the freezer and fridge.
The mango mousse pie doesn’t look the most appealing since I didn’t spread the top layer smoothly enough, but it tasted so yummy!😋 For a no-bake recipe, it was easy to make and enjoyable, so I consider it a success. 😊
What should I bake next?
If you have baking suggestions or ideas, let me know in the comments! If you love seeing more from my baking journey, don’t forget to subscribe to the blog for updates. As always, thanks for reading!
Until next time,