Mango Mousse Trifle recipe

Prawns, mango, barramundi and bugs, it's hard to get any more Queensland than that according to the members of the Taste for the Love of Cooking Cooking Club.

It's a group that meets regularly and shares recipes on a theme. November's theme was Queensland and I was one of the judges.  My pick was Coral McKillop's Mango Mousse Trifle on three counts - it's a dessert (I love dessert), it includes mango and Coral included Bundaberg Rum - another favourite!

Here's the recipe -


2 large or 3 medium ripe mangoes
grated rind 1 lemon and 1 orange
2/3rd cup sugar
1 Tablespoon gelatine
1/3rd cup water
1 cup cream
1 egg-white
1 20cm sponge cake
1 to 2 Tablespoons rum mixed with 1/4 cup milk
1 extra mango
passionfruit pulp (optional)
extra whipped cream

Peel mangoes and put fruit and juice into blender/processor; blend to a puree or mash until smooth. Place in bowl and add orange and lemon rind and sugar; stir until sugar dissolves.

Sprinkle gelatine over water in a small bowl, stir until combined. Stand bowl over simmering water and stir until gelatine has dissolved. Cool slightly and then mix into the mango mixture. Refrigerate until mixture is the consistency of unbeaten egg-whites.

Beat egg-white in bowl until soft peaks form. Beat cream until soft peaks form. Fold egg-white and cream into mango mixture.

Cut sponge into 5cm cubes and fill into glass serving bowl, sprinkle over the combined rum and milk. Pour mango mousse over. Cover, and chill several hours or until set.

At serving time, peel extra mango and chop fruit a little. Arrange on top of mousse, top with passionfruit if desired and decorate with extra whipped cream.