Mango Delight is a no-bake mango dessert that’s an absolute must-try. It’s a classic sweet treat made with layers of sweet whipped cream, mango puree and biscuits. It’s crunchy brown-butter-biscuit crust is just divine. This rich and creamy mango biscuit cake is a fun and easy summer dessert.
The mango flavour in this dessert is just insane. Plus, the buttery brown crust takes it to a whole new level.
Mango Delight Recipe:
No bake mango biscuit cake is one of the easiest fruit desserts you can rustle up – yet one of the best. This classic frozen treat combines sweet, juicy mangoes with fluffy whipped cream and a brown-butter biscuit crust. Bursting with mango flavour, this simple dessert involves no baking at all. Just arrange the layers and chill the mango biscuit cake in the fridge or freezer.
- To make Mango Delight, firstly grease a glass dish and keep aside. (Alternatively, you can line the dish with parchment paper for easy removal).
- Melt the butter in a small bowl over medium heat.
- Once melted, keep stirring the butter till it turns brown, about 5 minutes. Remove from heat and set aside.
- Next take about 15-16 Marie biscuits in a mixie jar.
- Grind the biscuits to powder.
- Empty the powdered biscuits onto the greased dish.
- Add 2 tbsp. of melted butter and mix well.
- Press the buttered biscuit crumbs firmly onto the base of the dish to create an even layer on the bottom.
- Pop the dish into the refrigerator to firm up the crumbs base.
- Meanwhile, wash a ripe mango well, peel it and cut into cubes.
- Then place the cubes in a mixie jar and blend to a puree. Keep aside.
- Next take cream in a mixing bowl and whip lightly.
- Then add 2 tbsp. of brown sugar and combine well.
- Remove half of the whipped cream into another bowl. Add the mango puree to it and mix well.
- Mango cream is ready.
- Now remove the biscuit crumb dish from the refrigerator.
- Pour a layer of mango cream.
- Carefully spread the mango cream evenly without disturbing the crumbs.
- Next evenly spread a layer of whipped cream.
- You can repeat the layers – biscuit crumbs, mango cream, whipped cream, finishing with the whipped cream layer – depending on the size of your dish. I just kept it to one layer of each.
- Dot the cream with a little mango puree and randomly make a design with a toothpick or fork.
- Cover the dish with a plastic wrap and let chill in the refrigerator for at least 4 hours or overnight. Alternatively, you can also freeze the dessert.
- Before serving, thaw the dessert for about 30 minutes at room temperature or overnight in the refrigerator.
- Serve Mango Delight chilled.
- Enjoy!
- If you are searching for more fruit dessert recipes, then do try out Pineapple Cake.
Mango Biscuit Trifle Recipe Details below:
No Bake Mango Trifle
A buttery brown crust, a sweet and creamy mango filling makes this no-bake mango dessert a yummy perfection. This quick, easy, and lip-smackingly delicious mango dessert is absolutely phenomenal.
Servings: 6
Calories: 467kcal
Ingredients
- 1 large ripe mango
- 1 cup cream
- 2 tbsp. brown sugar
- 15-16 Marie biscuits
- 2 tbsp. butter
Instructions
- To make Mango Biscuit Trifle, firstly grease a glass dish or line with parchment paper.
- Take butter in a small bowl and melt over medium heat. Once it turns golden brown, remove from heat and allow to cool.
- Next take the biscuits in a mixie jar and pulse until finely powdered.
- Pour the powdered biscuits into the glass dish.
- Add the melted butter and mix well. The texture will be like wet sand. Pat the crumbs onto the bottom of dish firmly.
- Refrigerate for a sturdy bottom crust
- Meanwhile, wash and peel the mango. Cut into slices. Coarsely purée the mango slices.
- Pour the cream into a mixing bowl and whip with an electric beater on low-medium speed. Stir in the brown sugar and mix well to combine.
- Transfer half of the whipped cream into another bowl and mix in the mango puree.
- To assemble, pour the mango cream over the biscuit base. Spread to form an even layer.
- Next pour the whipped cream over the mango cream and spread evenly.
- You can make as many layers -biscuit base, mango cream, whipped cream - as you wish depending on the size of your dish.
- Dot the topmost cream layer with mango pulp and using a toothpick, make a random design.
- Loosely cover the dessert with a plastic wrap and freeze until nice and firm, about 4 hours or overnight
- To serve, allow the mango float to thaw in refrigerator before serving.
- Serve Mango Biscuit Trifle chilled.
