Mango Mousse Cake - cooking recipe

Ingredients

1 (13 ounce) package strawberry shortcake rolls, each cut into 7 slices
1 (1 1/2 lb) jar mangoes, slices drained
1 1/2 cups mango nectar
6 drops yellow liquid food coloring
2 (1/4 ounce) envelopes unflavored gelatin
1 pint heavy cream
1/4 cup sugar
1 mango, seeded, peeled and sliced
2 tablespoons apple jelly, melted
mint sprig (optional)

Preparation

Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
In blender, puree jarred mango slices until smooth.
Transfer to a bowl; stir in 1 cup nectar and food coloring.
In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
Microwave mixture on high until melted, 30 seconds.
Stir into pureed mango mixture.
Refrigerate until thickened, 20-30 minutes.
In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
Fold remaining whipped cream into mango mixture; spread in pan.
Refrigerate until firm, about 4 hours.
Run knife between side of pan and cake; remove side of pan.
Top with mango slices; brush with jelly.
Transfer reserved whipped cream to pastry bag fitted with star tip.
Pipe around edge of cake.
If desired, garnish with mint.