Frozen Mango-Cream Cakes

For the crust:

1 ounce macadamia nuts (about 1/4 cup)

3 T. sugar

1/4 c. flour

1 T. unsalted butter

For the mousse:

1/4 c. orange juice

1 envelope unflavored gelatin

2 firm but ripe mangoes, peeled

1/2 c. sugar

3 T. lemon juice

1 c. heavy cream

1/2 c. confectioners' sugar

1. Preheat the oven to 350. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.

2. Make the crust: Pulse macadamia nuts and sugar in a food processor until finely ground. In a bowl, combine nutes, flour, and butter with a fork until mixture resembles coarse meal. Spoon a tablespoon into each mold and pressinto the bottom. Bake until golden brown, about 12 minutes. Let cool.

3. Make the mousse: Pour OJ into a small saucepan. Sprinkle wiht gelatin, and let stand until softened, about 5 min. Heat over low heat, stirring, until dissolved. Remove from heat.

4. Cut one-quater of one mango into 1/8-inch thick slices for garnish; cover and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.

5. With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar and beat until soft peaks return. Whisk 1/3 of the whipped cream into the mango mixutre. Using a rubber spatula, gently fold in remaining whipped cream.

6. Divide mousse among molds, filling 3/4 full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).

7. When ready to serve, let cakes stand at room temperature for 5 min. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 min to soften slightly. Serve with mango slices.