Mini Birthday Mango Mousse Cake is perfect for any special occasion. It's light, fruity and full of creamy mango mousse over a shortbread crust.
Grease and line bottom of 6-8 inch spring form cake pan with parchment paper. Preheat oven to 325 degrees Fahrenheit
Add flour, powdered sugar and salt.
Add butter. Pulse until coarse meal forms.
Press dough evenly onto bottom of prepared pan.
Bake crust uncovered for about 25-30 minutes or until slightly brown and set (rotating pan halfway through).
In a small saucepan on medium, heat mango puree and sugar until sugar dissolves and is warm.
Gently fold the 2/3 of the cooled mango puree into the whipped cream.
Preheat oven to 200 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
Fold in ground almonds until incorporated.
Transfer meringue to a Ziploc or pastry bag and pipe onto a baking sheet.
After the crust has baked, pour the prepared mango mousse over the crust. Let it set in the fridge for 30 minutes.
Gently remove cake from springform pan.