Eggless Mango & Cream Trifles
Simple and delicious dessert ideas because mango season is here and I plan to make the best of it! Makes two 3" trifles
Ingredients
Eggless lime sponge
- 120 g thick yogurt
- 45 g oil
- 65 g castor sugar
- 1/4 tsp Yuzu lime extract / Zest of 1 lime
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp apple cider vinegar
- Pinch salt
- 100 g all purpose flour maida
Mango syrup
- 25 g fresh ripe mango purée
- 100 g water
- 30 g sugar
- Juice of 1/2 lime
Stabilized cream
- 250 g 25% fat cream Amul Fresh
- 1 tbsp cornflour
- 1 tsp agar agar powder
- 35 g castor sugar
- 35 g clarified butter/ghee
Light mango curd
- 150 g fresh ripe mango purée strained
- 25 g sugar
- 1 tsp cornflour
- Juice of 1/2 lime
- 2 tbsp clarified butter/ghee
- 150 g fresh ripe mango diced
Garnish
- Diced fresh ripe mango rose petals and mint to garnish
Instructions
Eggless sponge
- Preheat the oven to 180C. Grease and line two 3" dessert rings with parchment and line the bottom with foil. Place on a baking tray.
- Place all the ingredients in a large glass bowl and whisk well until smooth.
- Divide the batter between the prepared rings, and tap the tray on the counter sharply. Bake for 20-25 minutes until light golden brown / tester comes out clean.
- Cool completely, level the top if required & cut into two horizontal layers.
Mango syrup
- Whisk everything in a small saucepan & simmer for 4-5 minutes. Strain and cool.
Stabilized cream
- Whisk all the ingredients in a glass bowl.
- Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on the top.
- Note: You can also make this on the stove top. Stir constantly. Alternatively, you can use a lightly sweetened whipped cream, 36% fat if available.
Light mango curd
- Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 5-6 minutes, stirring constantly. Once slightly thickened, take off heat and whisk in the lime juice and ghee. Cool.
Assemble
- Into a 3" dessert bowl, put in a layer of cake as the base of your trifle. Moisten with the mango syrup.
- Add a layer of diced mango, top with 1/4 of the cream, followed by half the mango curd. Top with the second layer of sponge, moisten again, then top with cream.
- Refrigerate for about an hour for the flavours to mature or overnight.
- Garnish with freshly diced mangoes, fresh mint leaves, rose petals etc. You can also use mango curd if you have some leftover.