Mango Cloud #2 Recipe

Line a 9x5-inch loaf pan or six 8-oz glasses with plastic wrap for easy removal, or prepare individual serving glasses.

Combine crushed graham crackers, melted butter, sugar, and salt in a bowl. Mix until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly into the bottom of the prepared pan (or evenly into the bottoms of individual glasses) to form an even compact base. Use the bottom of a measuring cup to press firmly.

Chill the base in the refrigerator while you prepare the mango purée and stabilized cream, about 10–15 minutes.

Sprinkle 1 tsp powdered gelatin over 2 tbs cold water in a small bowl. Let bloom for 3–5 minutes until gelatin is spongy.

Place 2 cups chopped ripe mango, 2 tbs granulated sugar, and 1 tbs lime juice into a blender or food processor. Purée until completely smooth.

Warm the bloomed gelatin gently: microwave 10–12 seconds or place over a barely-simmering pan until liquid and warm (do not boil). Stir the warm gelatin into the mango purée until fully incorporated.

Taste and adjust sweetness with additional sugar or lime if desired. Let the purée cool to room temperature (5–10 minutes) but not set.

Pour the mango purée over the chilled cookie base, smoothing the top. Place back in refrigerator to set slightly for 15–20 minutes — the gelatin will give it a soft, sliceable set.

Sprinkle 1.25 tsp powdered gelatin over 1 tbs cold water in a small bowl. Let bloom for 3–5 minutes.

Warm the bloomed gelatin gently until melted and fluid (10–12 seconds in microwave or over a warm water bath). Let it cool just slightly but remain liquid (should still be warm to the touch, not hot).

In a chilled mixing bowl, combine 2 cups cold heavy cream, 3 tbs powdered sugar, and 1 tsp vanilla extract. Begin whipping on medium speed until soft peaks form.

With the mixer running on low, drizzle the warm gelatin into the whipped cream in a thin steady stream. Continue whipping on medium-high until medium-stiff peaks form — the gelatin will stabilize the cream and help it hold shape.

Spoon or pipe the stabilized whipped cream over the slightly set mango purée layer, creating soft peaks or an even cloud-like layer. Smooth or texture as desired.

Chill the assembled dessert at least 30–45 minutes (or up to 4 hours) to fully set and marry layers.

When ready to serve, remove the pan from the refrigerator and, if used, lift the dessert out using the plastic wrap. Slice with a hot, dry knife for clean cuts (dip knife in hot water and wipe between slices).

For individual glasses, simply top each with diced fresh mango, a sprinkle of toasted coconut flakes, and a mint leaf.

If using a loaf pan, cut into 6 even portions and garnish each with about 1–2 tbs diced mango, a sprinkle of toasted coconut, and a mint leaf.

Serve chilled. Leftovers will keep well, covered, in the refrigerator for up to 3 days.