Mango Blackberry Cassis and Vanilla Mosaic
Elevate your dessert game with a Mango Blackberry Cassis and Vanilla Mosaic, a show-stopping layered creation that combines vibrant fruit purées and creamy vanilla into a visually stunning treat. This no-bake dessert features tropical mango, tangy blackberry, and the rich depth of cassis (blackcurrant) in distinct, colorful layers, beautifully complemented by a luscious vanilla cream finish. The use of powdered gelatin ensures each layer sets perfectly, creating a mosaic effect that will dazzle at any dinner party or special occasion. Finished with a fresh mint garnish, this refreshing and sophisticated dessert is a feast for both the eyes and the palate. With just 30 minutes of prep time, it’s an elegant yet approachable recipe that serves six and promises a memorable sweet ending to your meal. Perfect for fans of layered desserts, fruity flavors, and Instagram-worthy creations!
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Recipe Information
Ingredients
- 200 grams Fresh mango puree
- 150 grams Blackberries
- 100 grams Cassis (blackcurrant) puree
- 1 teaspoon Vanilla bean paste
- 250 milliliters Heavy cream
- 10 grams Powdered gelatin
- 50 milliliters Water
- 60 grams Sugar
- 30 grams Honey
- 5 grams Mint leaves
Instructions
Prepare the gelatin by sprinkling the powdered gelatin over the water in a small bowl. Let it bloom for 5-10 minutes.
In a saucepan over low heat, gently warm the gelatin mixture until fully dissolved. Remove from heat and set aside to cool slightly.
For the mango layer: Mix the mango puree and 20 grams of sugar in a small bowl. Add one-third of the dissolved gelatin and stir to combine. Pour the mixture into a rectangular mold or dish, creating the first layer. Chill in the refrigerator for 20 minutes or until set.
For the blackberry and cassis layer: Blend the blackberries with cassis puree, 20 grams of sugar, and honey until smooth. Strain to remove seeds if desired. Add another one-third of the dissolved gelatin and mix well. Gently pour this layer over the set mango layer. Chill again in the refrigerator for 20 minutes or until set.
For the vanilla cream layer: In a mixing bowl, whip the heavy cream, vanilla bean paste, and remaining sugar until soft peaks form. Fold in the remaining dissolved gelatin. Carefully spread or pour this layer over the set blackberry layer. Smooth the top with a spatula.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until all layers are fully set.
To serve, carefully loosen the edges with a knife and invert the mosaic onto a serving platter. Cut into individual portions, garnish with fresh mint leaves, and serve chilled.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 131.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 966 mg | 21% | |
*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.
