2 in 1 Mango Mousse Trifle/Mango Popsicles

EASY MANGO MOUSSE TRIFLE with bonus popsicles– a refreshing, luscious mango mousse trifle with layers of creamy mango mousse and biscuit/cookie crumbs; a perfect summer dessert to indulge in.

Have leftover mousse? Make some delicious mango ice cream pops for a tropical culinary experience!

Step 1: INGREDIENTS NEEDED:

FOR THE MANGO MOUSSE:

1 cup mango puree (from 2 cups mango chunks) or use tinned mango puree, chilled

1 cup heavy or whipping cream, chilled

1 cup condensed milk, chilled

FOR THE BISCUIT/COOKIE LAYER:

15 to 20 biscuits or cookies (any you like)

¼ cup melted butter

OPTIONAL:

Few strands of saffron soaked in 2 tbsp milk (optional)

Step 2: TO MAKE THE BISCUIT LAYER:

Roughly cut biscuits or cookies and transfer to a food processor or blender jar.

Step 3:

Give it a quick blitz to make a coarse powder.

Step 4:

Add melted butter and blitz again to make wet sand like mixture.

Remove to a bowl.

Step 5: TO MAKE MANGO MOUSSE:

In a blender jar, make a fine puree of mangoes if using fresh mangoes. Remove and set aside to cool in fridge. This can be made slightly ahead and chilled.

Step 6:

In the same blender jar, blitz or blend condensed milk and cream for a couple of minutes until smooth, frothy and slightly thick.

Do not worry if it does not thicken like whipped cream.

Step 7:

Stir in mango puree (and saffron milk if using) and blend again to a smooth, thick mixture.

Step 8:

Remove to a bowl. Chill in refrigerator for a 2 to 3 hours; it will thicken more.

Step 9: TO LAYER THE MANGO MOUSSE TRIFLE:

Take a lovely and beautiful glass or jar to layer the mousse and biscuit crumbs.

Start with a layer of mango mousse (or cookie crumbs); just spoon some and level or tap the glass a bit on counter to level the mousse.

Next, spoon a layer of cookie crumbs, sprinkling gently over the mango mousse.

Add as much as you need to make a lovely layer over the mango mousse. Make sure you can see the layering of biscuit/cookie crumbs at the edges!

Again, layer the mango mousse, start from the sides of the glass and then filling the center.and continue layering until the final mango layer.

I have layered only 2 glasses as we are only 2 of us at home!

You can use up all the mousse and biscuit crumbs to layer more dessert glasses or one big trifle bowl!

Tightly wrap the open glass with a plastic wrap and chill in refrigerator for 4 to 6 hours or overnight. If you like your mousse ice cream like, freeze for 4 to 6 hours.

Step 10: TO MAKE THE MANGO KULFI/POPSICLES:

Spoon leftover mango mixture into kulfi molds or ice cream/popsicle molds, cover and freeze for 4 to 6 hours or best overnight.

Step 11:

Next day, enjoy luscious, creamy, egg free, gelatin free, easy Mango Mousse Trifle (if freezing, let sit in refrigerator for 30 minutes) and/or mango kulfi as an after lunch/dinner dessert!