Mascarpone Cheese Mousse with Mango and Tequila Sauce
This cold cheesecake is extraordinary; it has a crunchy cookie base, a light mascarpone cheese mousse, and a unique tequila mango sauce that makes it irresistible!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 2 packages cream cheese, of 170 g each (for the base)
- 1 stick butter, melted 90 g (for the base)
- 2 packages mascarpone cheese, of 226 g at room temperature (for the mousse)
- 3/4 cups icing sugar, (for the mousse)
- 7 grams unflavored gelatin powder, (for the mousse)
- 1 1/2 cups pastry cream, (for the mousse)
- 2 cans canned mangoes, thinly sliced. Reserve 1 cup for the sauce (for filling and decoration)
- 1 cup canned mangoes, (for the sauce)
- 1 can condensed milk, (for the sauce)
- 3 tablespoons Tequila, (for the sauce)
- 1/3 cups evaporated milk, (for the sauce)
Preparation
50 mins
0 mins
Low
- For the base, blend the cookies until you get a fine powder. In a medium bowl, combine the cookies with the melted butter. Create a cookie base in a 22cm cheesecake pan to form the crust and refrigerate for 10 minutes.
- For the mousse, in an electric mixer beat the cheese with the powdered sugar until well incorporated. Add the vanilla and the gelatin and mix well.
- Whip the cream in the mixer until soft peaks form. Gently fold in the mascarpone cheese mixture until fully incorporated. Pour half of the mixture into the mold and refrigerate for 20 minutes or until set.
- Place slices of unsweetened mango as filling in the cake and add the rest of the mascarpone mixture. Refrigerate for 20 minutes or until set.
- For the sauce, blend one cup of unsweetened mango with the condensed milk, tequila, and evaporated milk until you obtain a smooth mixture. If necessary, add more evaporated milk until you achieve the consistency of a sauce. Set aside.
- Unmold the cake and decorate with sliced mangoes and drizzle with the tequila sauce. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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