Mango Delight – No Bake Mango Biscuit Trifle

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.

Course Dessert

Cuisine Indian

Prep Time 30

Cook Time 5

Chilling Time 4

Total Time 35

Servings 6

Calories 467kcal

Author Shil

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.