In the summer season, with the mango season in full swing, there are fantastic ideas for delicious summer dishes made with this delightful fruit. Egyptian food blogger Ameera Aboulseoud is renowned for her unique and delicious mango creations.
Egyptian food blogger Ameera Aboulseoud
In this article, we present her recipe for Mango Trifle.
300 grams of sponge biscuits (Savoiardi)
1 cup of milk
3 cups of whipped cream
1 kilo of peeled, deseeded, and sliced mangoes
Whip the cream with an electric beater until it reaches a creamy consistency.
Take a portion of the mangoes and cut them into cubes.
Prepare a 30 cm diameter bowl, and line it with plastic wrap, leaving some extra hanging over the edges to facilitate the sealing process later.
Soak the sponge biscuits in milk and start layering them vertically in the bowl in a circular motion.
Place a portion of the whipped cream in the center and spread it evenly, then add a layer of the cubed mangoes on top, followed by another layer of whipped cream.
Next, add a layer of sponge biscuits soaked in milk, and tightly seal the plastic wrap.
Place the bowl in the refrigerator for 3 hours to set.
Before removing the bowl from the refrigerator, prepare mango jelly to glaze the top. Allow the jelly to cool before applying it to create a beautiful shiny finish for the mango layer.
Dissolve a pack of mango-flavored jelly in a cup of boiling water and let it cool.
Take the bowl out of the refrigerator and invert it onto a serving dish, removing the plastic wrap.
Spread the remaining whipped cream over the sponge biscuits and begin arranging the mango slices and kiwi slices for decoration.
Glaze the mango layer with the prepared jelly after it has cooled down, and then return the dish to the refrigerator for an additional two hours.