Crust
- Add your Biscoff cookies, brown sugar, salt, and melted butter to your food processor. Grind cookies [in two batches if needed for a smaller food processor] into a fine, crumb-like texture, which will resemble wet sand.
- Line your springform pan with a 9-inch round of parchment paper before using the base of a round glass to evenly press the crumb mixture into the bottom and slightly up the sides of the pan.
- Place in the freezer or refrigerator to firm up as you make the filling.
Mango Filling
- Add mango chunks to a small pot on the stove, over medium heat. Let cook for 5 minutes, stirring every minute or so as mango juices release.
- Add lemon juice, sugar, and salt to pot and let it cook over medium-low heat for 16-20 more minutes, bubbling gently. Mango will become very soft, similar to the texture of cooked apples.
- Let mango cool for a few minutes before adding to a food processor, blender, or using an immersion blender in the pot. If you’d like to remove the pulp, put your mango filling through a fine mesh sieve, reserving the smooth pureed mango.
Mascarpone Filling & Whipped Mango Topping
- Using a chilled mixing bowl, beat cold mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on a slow speed initially for 30 seconds. Increase speed to medium for 1 more minute as soft peaks form.
- Then, add cooled mango puree and increase to medium-high speed for another minute.
- Evenly spread the mango mousse filling into the prepared crust. Smooth over with a spatula.
- Refrigerate mousse cake for at least 6 hours, or until set.
- Once set, remove it from the refrigerator and gently slide it from the springform pan onto serving dish.
- As close to serving time as possible, add powdered sugar, cold heavy cream, and freeze dried mango powder to a cold mixing bowl, mixing on medium high speed until stiff peaks have formed (generally 1-2 minutes) .
- Put in piping bag fitted with tip of your choice and cover mango mousse cake. Serve, and enjoy!