Mango Mousse

recipe from oh sweet basil

one 9-inch mousse

Crust
3 oz dry roasted macadamia nuts
1/2 c white sugar
3/4 c flour
42 g butter, melted

Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with deli paper (makes it easier to take out later).

Using a food processor, finely grind the nuts and sugar together. Then mix the nuts, sugar, flour and butter together into a bowl.

Press the crust into the bottom of the pan and bake for 12 min. Let cool completely.

Mousse
1/2 c orange juice
2 envelopes gelatin
2 lb mango or 4 cans Del Monte diced mango (the flesh part, not counting seed/skin...or just get canned mango [drained] to guarantee peak ripeness) 
1 c white sugar
1/4 c + 2 tbsp lemon juice
2 c heavy cream
8 oz powdered sugar

Whisk together the orange juice and gelatin in a small sauce pan. Let sit for 5 min, then heat over low until gelatin dissolved. Let cool but don't let re-solidify.

In a blender, thoroughly blend the mango, sugar, and lemon juice. Once the gelatin has cooled, slowly pour into the blender and blend together.

In a large bowl, beat the heavy cream to soft peaks. Add the powdered sugar and continue beating until stiff peaks formed.

Pour the mango mixture into a large bowl, add in about 1/3 of the whipped cream and whisk to combine thoroughly.  Fold in the remaining whipped cream. Pour into the cooled crust, cover with plastic wrap and freeze for at least 4 hours (up to 1 week).

Take out and let sit at room temp for about 20 min. Pop the springform pan ring, take out the mousse and put on a plate. You can cut at any time but recommended let come to room temp before eating. Store in fridge.