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Mascarpone Cheese Mousse with Mango and Tequila Sauce

50 mins
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This cold cheesecake is extraordinary, it has a crunchy biscuit base, a light mascarpone cheese mousse and a different mango tequila sauce that makes it irresistible!
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8 portions
  • 2 packages cream cheese, of 170 gc / u (for the base)
  • 1 stick butter, melted 90 g (for the base)
  • 2 packages mascarpone cheese, from 226 g to room temperature (for the mousse)
  • 3/4 cups powdered sugar, (for the mousse)
  • 7 grams gelatin, (for the mousse)
  • 1 1/2 cups custard cream, (for the mousse)
  • 2 cans mango in syrup, cut into thin slices. Reserve 1 cup for the sauce (for filling and decoration)
  • 1 cup mango in syrup, (for the sauce)
  • 1 can condensed milk, (for the sauce)
  • 3 tablespoons tequila, (for the sauce)
  • 1/3 cups evaporated milk, (for the sauce)


For the base, blend the cookies until you get a fine powder. In a medium bowl combine the cookies with the melted butter. Make a cookie base in a cheesecake mold of 22cm to form the crust and refrigerate 10 minutes.
For the mousse, in an electric mixer beat the cheese with the icing sugar until incorporated. Add the vanilla and the grenetina and incorporate well.
Put the cream in the blender to beat until it forms smooth peaks. Add the mascarpone cheese mixture immersively until it integrates. Pour half of the mixture into the mold and refrigerate 20 minutes or until set.
Place slices of mango without syrup as filling the cake and add the rest of the mascarpone mixture. Refrigerate 20 minutes or until set.
For the sauce, blend a cup of mango without syrup, with condensed milk, tequila and evaporated milk until you get a smooth mixture. If necessary add more evaporated milk until the consistency of a sauce. Reservation.
Unmold the cake and decorate with sliced ​​mangoes and dip with the tequila sauce. Serve immediately.


Place the sauce in a sauceboat and offer in case someone wants more.


Make sure the mascarpone cheese is at room temperature to make it easier to beat.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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