MANGO TRIFLE MOUSSE
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegranate seeds.
DI'S MANGO MOUSSE TRIFLE
Make and share this Di's Mango Mousse Trifle recipe from Food.com.
Provided by Mike Di -
Categories Dessert
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 421.4, Fat 17.8, SaturatedFat 10.5, Cholesterol 134.2, Sodium 141.2, Carbohydrate 56.8, Fiber 0.4, Sugar 36.3, Protein 7.1
TROPICAL MANGO TRIFLE
Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.
Provided by shellyw715
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 9h50m
Yield 10
Number Of Ingredients 16
Steps:
- Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
- Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
- Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
- Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
- Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
- Spoon whipped cream on top in big, fluffy swirls. Chill until serving.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 70.6 g, Cholesterol 206.9 mg, Fat 26.4 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 362.3 mg, Sugar 52.8 g
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