Mango Dessert or Mango Delight
The mango season is almost over and I just realized that I didn’t post any awesome mango recipe. Not one, this is unjust. I shouldn’t just let them go silently. Bring on the trumpits. And here’s my way of paying tribute to the ultimate fruit in the world. The king of all fruits, our very own national fruit. Here’s Mangooooossss!! *in a deep, harsh voice* clapping in the background*
Ultimate Fruity Dessert
This is an ultimate fruity dessert. I got inspiration for this recipe from Shireen Anwer and my aunt. I made the base and the fruity touch in this recipe from Shireen Anwer’s recipe and the cold souffle from my aunt, who was trying to explain, how her cook made the best dessert, ever, in a matter of minutes. The souffle almost tastes like thick, luscious, creamy ice mango ice cream. You can add any fruit of your liking. Once you plan to make it with a different fruit, say bananas, don’t forget to alter mango jelly with banana jelly. First look for the fruity jelly and then the fresh fruit, in my opinion.
As the souffle was whipping up, it was all so silky, smooth and luscious that I couldn’t stop myself staring at it. It was beautiful! And when the moment of truth arrived. I was literary jumping with joy everywhere in the house. Asking everybody I could find to taste it and fall in love with it. And they all did
Don’t you just love it I sure do
Once it was served, everybody liked it so much that we didn’t serve it to the kids. All adults dessert. Although it didn’t have any alcohol in it
Do wrap it in cling wrap so it may not catch any odour in the refrigerator. You can even set it overnight. Make it a day ahead and serve chilled.
I decorated it with whipped cream and made the spider web effect with toothpick, you know how to do that? (If no, lemme know, I will teach you.) And then sprinkled some hot-pink and yellow sprinkling dust over it for the bling-bling.
- For the base
- Crushed biscuits————– 200 g crushed (I only had gala biscuits)
- Sugar————————- 4 tbsp
- Water————————- 4 tbsp
- For the Cold Soufflé
- Milk Pak or any Heavy or double cream—- 400 g chilled in fridge
- Mango jelly crystals———————– 82 g or 1 packet
- Vanilla Essence————————— ½ tsp
- Mango Chunks or mango puree
- For the Base
- First crush the biscuits to fine powder. Discard any lumps or chunks in biscuits. Re-crush and then put them back in. (I wrap all the biscuits in a clean clothe and then bash it with , simple, eh! )
- Now arrange the crushed biscuits in a rectangle pyrix dish. Pop it into the freezer for two minutes.
- While it’s chilling in the freezer, make sugar syrup. Add sugar to water, stir to dissolve.
- Pour it all over the chilled biscuit base. Pop it in fridge now.
- Now arrange mango chunks or mango puree (or any other fruit you want to use) over it. Back in fridge.
- Now for the cold souffle. Beat cream to soft peaks and pour the Jelly powder (straight from the packet, don’t set the jelly) in it. Beat till hard peaks, fluffy and light. Lastly, add in the vanilla essence or mango essence, whatever on hand.
- The gelatin in the jelly grains will get dissolved, so don’t fret too much over it and enjoy the dessert.
- Now pour this silky, smooth and luscious souffle over the mango or fruit chunks or puree (whatever) and pop it back in the refrigerator for 4-5 hours.
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