Introduction: 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
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.
Give it a quick blitz to make a coarse powder.
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.
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.
Stir in mango puree (and saffron milk if using) and blend again to a smooth, thick mixture.
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.
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!
If you do not have ice pop molds, just spread in a pan and freeze like you would any ice cream.
This is a perfect make ahead party dessert to serve!
Step 14: NOTES:
Use ripe and sweet mangoes.
If using canned mango puree (sweetened) then reduce the amount of condensed milk accordingly.
Add fresh (or frozen) bits of mango to the mousse mixture before chilling and layering if preferred.
Nuts can be added too.
Participated in the
Dessert Speed Challenge