Description
A no-bake layered matcha mango mousse with a crisp graham cracker crust, tropical mango, creamy mousse base, and an earthy matcha finish—vibrant, elegant, and indulgent.
Ingredients
70 g graham crackers, crushed into fine crumbs
35 g unsalted butter, melted
200 g heavy cream
30 g granulated sugar
250 g cream cheese, softened
10 g gelatin, melted
60 g mango purée (see prep below)
40 g white chocolate chips
4 g matcha powder
20 g warm whole milk
60 g fresh mango flesh
25 g granulated sugar (for purée)
1 tablespoon lemon juice
Instructions
- Mix graham cracker crumbs and melted butter; press into mousse molds. Chill 30 minutes.
- Cook mango, sugar, and lemon juice over low heat 8 minutes; blend until smooth and cool.
- Soften gelatin in ice water 5 minutes and melt. Whip cream with sugar to soft peaks.
- Beat cream cheese until smooth, add gelatin and mix. Fold in whipped cream to form base mousse.
- Layer 1: Stir ⅓ of base mousse into mango purée, pour over crust, freeze 15 minutes.
- Layer 2: Spread ⅓ plain mousse over mango, freeze 15 minutes.
- Layer 3: Whisk matcha into warm milk; melt white chocolate and stir into matcha milk. Fold this into remaining base mousse and spread over plain layer. Refrigerate 4 hours or overnight.
- Unmold by running a knife around edges; loosen with a warm towel or torch. Garnish with mango slices, matcha dust, or whipped cream.
Notes
- Use passion fruit purée instead of mango for a tangy twist.
- Swap graham cracker crust for crushed Oreos.
- Replace matcha with cocoa powder for a chocolate version.
- Use mascarpone in place of cream cheese for extra richness.
- Assemble in a springform pan to make a layered mousse cake.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 mousse
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
