Di's Mango Mousse Trifle
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (470 g) can mangoes in syrup
- 1⁄2 teaspoon lemon, rind of, grated
- 1⁄2 teaspoon orange rind, grated
- 1⁄4 cup caster sugar
- 1 tablespoon gelatin
- 1⁄2 cup water
- 3⁄4 cup cream
- 1 egg white
- 1 sponge cake (20 cm)
- 2 tablespoons rum
- 1⁄4 cup milk
- 1⁄2 cup cream, extra
directions
- Place mangoes and their syrup in electric blender.
- Blend till smooth.
- Place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.
- Sprinkle gelatine over water in a small bowl.
- Stir until combined.
- Stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.
- Gradually add gelatine mixture to mango mixture and mix well.
- Refrigerate until mixture is the consistency of unbeaten egg whites.
- Beat egg white until firm peaks form.
- beat cream until soft peaks form.
- Fold egg white and cream into mango mixture. Cut sponge cake into cubes and place in the bottom of a serving bowl, Sprinkle combined milk and r um over cake. Pour mango mixture over.
- Cover bowl and refrigerate several hours until set. Beat extra cream until firm peaks form.
- Spoon into piping bag with nozzle attached.
- Pipe around edge of mango mousse trifle. * extra mango slices may be chopped up and piled into centre of mousse. * Apricots can be substituted for mangoes if desired.
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