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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (470 g) can mangoes in syrup |
1/2 teaspoon lemon, rind of, grated |
1/2 teaspoon orange rind, grated |
1/4 cup caster sugar |
1 tablespoon gelatin |
1/2 cup water |
3/4 cup cream |
1 egg white |
1 sponge cake (20 cm) |
2 tablespoons rum |
1/4 cup milk |
1/2 cup cream, extra |
Directions:
1. Place mangoes and their syrup in electric blender.
2. Blend till smooth.
3. Place mangoes in large bowl add orange rind, lemon rind and sugar, stir until sugar is dissolved.
4. Sprinkle gelatine over water in a small bowl.
5. Stir until combined.
6. Stand bowl over simmering water, stir until gelatine has dissolved and allow to cool slightly.
7. Gradually add gelatine mixture to mango mixture and mix well.
8. Refrigerate until mixture is the consistency of unbeaten egg whites.
9. Beat egg white until firm peaks form.
10. beat cream until soft peaks form.
11. 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.
12. Cover bowl and refrigerate several hours until set. Beat extra cream until firm peaks form.
13. Spoon into piping bag with nozzle attached.
14. 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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