Low Fat Mango Mousse Cake

Indulge in the luscious flavors of a guilt-free dessert with this Low Fat Mango Mousse Cake, a light and refreshing treat perfect for any occasion. This no-bake recipe combines a buttery graham cracker crust with a velvety mousse made from fresh mango puree, fat-free Greek yogurt, and low-fat cream cheese, delicately sweetened with honey for a naturally light finish. Bloomed gelatin ensures a silky, stable texture without the need for heavy cream, while a hint of vanilla adds a fragrant touch. Topped with vibrant fresh mango slices, this dessert is not only visually stunning but also packed with tropical flavor. Ready in just 30 minutes (plus chilling time), this healthy yet indulgent dessert is a must-try for anyone seeking a low-fat alternative to traditional mousse cakes. Perfect for summer gatherings, dinner parties, or simply satisfying your sweet tooth!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 100 grams Graham crackers
• 30 grams Unsalted butter
• 300 grams Fresh mango puree
• 200 grams Fat-free Greek yogurt
• 200 grams Low-fat cream cheese
• 10 grams Powdered gelatin
• 50 ml Water
• 50 grams Honey
• 1 teaspoon Vanilla extract
• 100 grams Mango slices

Directions

Step 1

Line the base of a 9-inch springform pan with parchment paper.

Step 2

Crush the graham crackers into fine crumbs and mix with melted butter until well combined.

Step 3

Press the graham cracker mixture firmly into the base of the prepared pan to create an even layer. Place it in the refrigerator to set while preparing the mousse.

Step 4

In a small bowl, sprinkle gelatin over 50 ml of water and leave to bloom for about 5-10 minutes.

Step 5

In a large mixing bowl, beat the low-fat cream cheese until smooth and creamy.

Step 6

Add in the Greek yogurt, fresh mango puree, honey, and vanilla extract. Mix until all ingredients are fully combined.

Step 7

Gently heat the bloomed gelatin in a small saucepan over low heat, stirring constantly until the gelatin is completely dissolved. Allow it to cool slightly.

Step 8

Slowly pour the gelatin mixture into the mango mixture while continuously whisking to ensure it's evenly incorporated.

Step 9

Pour the mango mousse over the prepared crust and smooth the top with a spatula.

Step 10

Chill the cake in the refrigerator for at least 4 hours or until the mousse is set.

Step 11

Before serving, gently remove the cake from the pan and garnish the top with fresh mango slices.

Step 12

Slice and serve chilled as a refreshing, low-fat dessert.

Nutrition Facts

Serving size	(1044.9g)

Amount per serving	% Daily Value*
Calories	1772.1

Total Fat 83.0g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 7.5g
Cholesterol 151.2mg	0%
Sodium 1357.2mg	0%
Total Carbohydrate 196.3g	0%
Dietary Fiber 7.9g	0%
Total Sugars 151.9g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 617.2mg	0%
Iron 3.8mg	0%
Potassium 1483.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 12.3%

Carbs: 44.9%