Mango Mousse Cups
| PREP TIME: 25 MIN | BAKE TIME: 0 MIN | TOTAL TIME: 25 MIN |
Mango mousse so smooth and perfect for any event!
Ingredients
Crust
- 1 2/3 Cups Graham Cracker Crumbs
- 6 Tbsp Unsalted Melted Butter
- 2 Tbsp Sugar
Mango Mousse
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 Cup + 1 Tbsp
- 2 Tbsp Amoretti's Natural Mango Artisan Flavor
- 1 Tsp Vanilla
Instructions
- Makes 4 personal 3oz Cups.
- In a bowl combine the cookie crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly.
- Fill the cups 1/3 of the way with the cookie crust.
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar, Mango flavor, and vanilla and beat on low speed until it begins to mix. Once the mixture begins to thicken bring speed up to Med-High and continue to whisk until it is fluffy. Do not over mix.
- Using a piping bag and piping tip 1M pipe in circle motion on top of the crust.
- Allow cheesecake to set for 1-2 hours.
- Once ready to serve add diced mango on top and enjoy!
TIPS
- The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
- It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
- When storing this cheesecake cover it well so the strawberries maintain better.
- Share your pics with me on social media! #sweetmelibakery
