Ultimate Layered Tropical Dessert

Hello All,

This is instructable is both feast to eyes as well your tummy when you make it. In our country its the end of the summer, so last month there was abundant growth of mangoes. So made lot of recipe using still not tired of its taste. So i curated this recipe for all the mango lovers out there. I haven't seen this layered recipe in google, I got inspiration from falooda recipe to create multiple layers.

One fine evening with your loved ones or on a diet cheating day you can make these to indulge in its taste or you can make your guests get awestruck by these multiple flavours in one bite

Step 1: Ingredients

So ingredients are listed layerwise from bottom to top

For crushed biscuit

1) Biscuits - 6-7 pieces

2) Melted butter - 3 tbsp

Base whipping cream

1) Whipped powder - 1/4 cup

2) Chilled milk - 1/2 Cup

For mango whipping cream add mango puree - 1/4 cup

For vanilla whipping cream add vanilla syrup - 2 tsp

Toasted or caramelized pineapple

Peeled and sliced pineapple - 4-5 pieces

Sugar - 2 tbsp.

Mango Sorbet

Reason for listing this before mango pudding is as both need times to set in refrigerator, so they are to be done simultaneously as mango juice extraction and remaining puree will be used in pudding process.

Mango diced - 2 cup

Pineapple diced - 1 cup

water - 3/4 cup

sugar - 1/4 cup

Mango pudding

Veg gelatin - 1 tsp

Mango juice - 2 tbsp

Mango puree - 1/4 cup

Lemon juice - 1 tsp

Water - 1/2 cup

Sugar - 2 tbsp

For chocolate i have used readymade semi-sweet chocolate syrup

Step 2: Layers

From top to bottom

Pineapple and mango sorbet - Natural sweet, icy with rich mango and pineapple flavour and smell

Semi sweet chocolate syrup - Mild sweet , non-solidifying sticky chocolate syrup

Mango pudding - Jelly like, soft, mango flavoured

Whipped cream - Man made cloud of filled with flavours of our choice, here mango and vanilla

Toasted pineapple- Naturally sweet and tart, by toasting with sugar the outer layer gets caramelized

Crushed biscuit - Finishing with crispiness

Step 3: Smash Time

I particularly choose biscuit as it should as last layer shall be crunchy and crispy. Put the biscuits in a ziplock bag and start rolling the roller. Smash well with few coarse pieces

Step 4: First Layer

After taking your anger out on biscuits add them to melted butter and mix well. When press them, they kinda should hold shape, add it to bowl or dessert glass by pressing to hold firmly at the bottom

Step 5: Base Whipped Cream

Generally whipped cream will be prepared by whipping heavy cream. But here i have used whipping powder with added sugar, so i didn't add extra sugar. So its instructions are to whip it by adding milk/water two times the quantity of powder.

As a trick to whip faster, put the container, milk and whipping blades in refrigerator for few minutes to whip the cream.

I stopped for soft peaks itself, it didn't beat more.. Soft peaks will be more like soft serves as in ice creams

Step 6: Mango Puree

De skin, cut and blend the mango to obtain mango puree. I didn't add any water, as i wanted the thick consistency. you can add little you want but adding more will make the cream runny.

Step 7: Divide and Conquer

So i have divided two equal amounts

first half - Added 1/4 cup of mango puree

Second half - Added vanilla syrup

But as bottom second layer mango whipped cream goes in about half inch

Step 8: Peel and Slice

Peel the pineapple outer skin and cut pieces of about half inch thickness, coat it sugar. Add little butter (optional) on hot pan and toast the sugar coated pineapple slices

Step 9: Flip It

Keep it low flame as sugar will burn out very fast. Be near it, as this won't take much time and its just seconds away from tasty to yucky. As over burning of sugar result in very bitter taste and not healthy either.

Flip it as soon as you see golden colour. Try to cut slices evenly so that it gets proper caramelisation. In my case it didn't happen exactly :P hence one side golden brown and another side is brown in image. What can i say, im not an expert in cutting

Step 10: Top

When the heat cools down caramelised pineapple is added and it vaniila whipping is added . You can use piping with different nozzles for these whipping layers, but for that it has to beat to stiff peaks. Since i have add soft serve, it can be added directly.. as it will drip if you use this consistency of cream in piping bag.

Step 11: Mango Juice

Add mango pieces in warm water. You can even blend and add puree or add mango slices, how ever straining is gonna happen

Please note: I didn't add any sugar extra here

Step 12: Two Out of One

Once its cooled, strain the juice and mango pulp. Also i have strained using two layer filter, so juice is kind of watery just the way i wanted. As these two will be used separately for preparing two different items

Step 13: Mango Pudding

Add veg gelatin powder, add mango juice / water. Let it sit for 10 mins, it will start to thicken up, now at light flame heat it little. Consistency will be as shown in image 5

Step 14: Mango Pudding Part 2

Boil water, add in the sugar, keep in heat until the sugar melt, add the mango pulp leftover from step 12. combine well

Step 15: Jelly Time

Add a tsp of lemon juice and finally the veg gelatin mix to this. Give a good swirl and start adding in the container. In this case top in the glass for 0.75 inch

Step 16: Dedicating to All Chocolate Lovers

Add layer of semi-sweet chocolate syrup. As mango naturally contains good amount of sugar in it, I have kept the sugar level in check for all the layer, even though its a dessert it shouldn't be dominated by one flavor. Each flavor should be tasted, smell and aroma of it should be felt. If any flavour is dominating the real flavour of the fruits will be lost. So that's the reason for using semi-sweet syrup

Step 17: Sorbet

I wanted the top layer to be icy but not creamy so made sorbet instead of ice cream, as already there are two creamy layers. Add in the diced pine apple and mango, sugar and mango juice. you can add more sugar if you want as it will be not very much sweet. Its somewhere between sweet and sweeter. Sorbet always requires more sugar compared to ice cream, there will be difference in taste before freezing and after freezing. so before freezing if its correct sweetness, then after freezing sweetness will be reduced. So for sorbet you wanna add between sweet and sweeter range. Also quantity of sugar varies from fruit to fruit

Step 18: Blend Well

Blend well as there should be no clumps. Pour into container, tap few times to release the trapped air bubbles, Refrigerate

Step 19: After 12 Hours

Since sorbet doesn't contain dairy cream, it will be icy , crystalline kind of item on top. I tried to take a scoop but i failed, If anybody succeeds by placing scope of sorbet on this do let me know your success

Step 20: Thank You !!

Thank you for coming this far, I understand its quite a lengthy dessert, technically its easy to make but its time consuming one. But definitely worth it if you wanna treat your self royal. You have prepare sorbet one day prior if you are including sorbet.

Let me tell my first bite experience, Icy pineapple and mango crystals, with mild bitter chocolate and soft sweet mango jelly with hint of vanilla. That's all i got in first bite :P

So make these and tell me your first bite experience on this, would love to hear from you.

Please let me know your thoughts and suggestions about this in comment section

Will see you in next instructable, Adios !!!