Mango Tango

Erin made this for cooking club last year--now we can't walk past a mango without Justin giving me the puppy dog face. He served his mission in the Dominican Republic and I think there is some sort of emotional attachment to the fruit. We found perfectly ripe ones at the Farmer's Market this week-- so I thought I'd share this delicious recipe:
Frozen Mango Cream Cake

• Vegetable-oil cooking spray
• 2 ounces salted dry-roasted macadamia nuts (about 1/2 cup)
• 6 tablespoons granulated sugar
• 1/2 cup all-purpose flour
• 2 tablespoon unsalted butter, melted
• 1/4 cup fresh orange juice
• 1 envelope unflavored gelatin (1 scant tablespoon)
• 2 firm but ripe mangoes, peeled (each about 1 pound)
• 1/2 cup granulated sugar
• 3 tablespoons fresh lemon juice
• 1 cup heavy cream
• 1/2 cup confectioners' sugar

1. Preheat oven to 350 degrees. Lightly coat inside of a 9 inch spring form pan with cooking spray.
2. Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon mixture into pan and press into bottom. Bake until golden brown, about 14 minutes. Let cool.
3. Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
4. Start with a firm but ripe mango. To remove the skin without wasting any of the juicy flesh, use a vegetable peeler. Then, with a knife, carefully slice the fruit lengthwise along both sides of the seed. Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
5. With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
6. Pour into spring form pan. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
7. When ready to serve, let cake stand at room temperature for 5 minutes. Serve garnished with mango slices.