Mango Mousse Cake

• 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)

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

rolls, mangoes, mango, coloring, unflavored gelatin, heavy cream, sugar, mango, apple jelly, mint

Taken from www.food.com/recipe/mango-mousse-cake-314466 (may not work)