Di's Mango Mousse Trifle

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READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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