Mango Mousse Cake

Directions

1. 1
   Line side of 8-inch springform pan with single layer of cake slices; cover bottom with remaining slices.
2. 2
   In blender, puree jarred mango slices until smooth.
3. 3
   Transfer to a bowl; stir in 1 cup nectar and food coloring.
4. 4
   In microwave-safe bowl, sprinkle gelatin over remaining 1/2 cup nectar; stir to combine.
5. 5
   Microwave mixture on high until melted, 30 seconds.
6. 6
   Stir into pureed mango mixture.
7. 7
   Refrigerate until thickened, 20-30 minutes.
8. 8
   In large bowl, on medium-high speed, beat cream and sugar until stiff peaks form; refrigerate 1 cup.
9. 9
   Fold remaining whipped cream into mango mixture; spread in pan.
10. 10
    Refrigerate until firm, about 4 hours.
11. 11
    Run knife between side of pan and cake; remove side of pan.
12. 12
    Top with mango slices; brush with jelly.
13. 13
    Transfer reserved whipped cream to pastry bag fitted with star tip.
14. 14
    Pipe around edge of cake.
15. 15
    If desired, garnish with mint.