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.