In a saucepan combine water, agar-agar. Let sit for 3 minutes
Then add the mango puree and sugar.
Cook over medium heat until the mixture comes to a boil
Strain thru a sieve to remove any undissolved agar-agar
Set aside to cool slightly - 2 minutes
Pour half the jello in a 6-inch silicone cake pan or 6-inch metal cake pan lined with plastic wrap (see video)
Place the pan in the fridge for 20 minutes
Save the other half for the top - keep warm or warm it up just before using it again.
Combine cookie crumbs in a bowl with sugar and melted butter.
Pour into an 8-inch springform pan or 8-inch dessert ring lined with dessert sleeves (or you can just run a hot knife around the cake later before unmolding)
Spread evenly, then use the back of a glass to press it down firmly
Place it in the fridge to chill for 10 minutes
Place the water, mango puree, and agar-agar in a saucepan
Cook over medium heat until it comes to a boil
Then cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture.
Remove from the heat and strain thru a sieve
Let cool for a few minutes until cool but not set (2 to 3 mins)
In the meantime whip the whipping cream with powdered sugar until still peaks.
Add the cooled mango puree mixture and gently fold it in until well combined.
Remove the chilled cookie crust from the fridge
Pour half the mousse in and spread it evenly
Then place the chilled set jello insert from the 6-inch pan
Top with the remaining mousse - use a spoon and offset spatula smooth it evenly.
Then pour the remaining jello. (the half we saved previously)
I like to pour over a spoon so it doesn't disturb the mousse (see video)
Carefully place the pan in the fridge for at least 4 hours to chill, preferably overnight.
Garnish with some fresh mango slices.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you