Mango Trifle
19-007
How to do it:
Butterscotch Cake Crumb:
1. Combine all ingredients in a mixer bowl
2. Using a paddle, mix for 4 to 5 minutes at medium speed.
3. Pour batter into greased and lined 9 x 9-inch square pan.
4. Bake at 180°C for 10 to 15 minutes.
5. Once cooled, crumble and set aside.
Mango Cream:
1. Peel and cut ripe mangoes into cubes.
2. Place in a blender and blend until smooth in texture.
3. In a mixer, combine pureed mangoes, mango flavor (optional) and Cremess Superior.
4. Using a paddle, mix for 2 to 3 minutes.
5. Set aside until ready to use.
Butterscotch Cream:
1. Mix Cremess Superior and ice cold water for 2 to 3 minutes using paddle attachment.
2. Fold in prepared Butterscotch Cake Crumb.
3. Set aside until ready to use.
Assembly:
1. Arrange alternate layers of Mango Cream and Butterscotch Cream in a wine glass, starting with the Mango Cream.
2. Finish off with mango cubes and Butterscotch Cake Crumb on top.
3. Put in the freezer until ready to serve.
8 servings (wine glasses)
How to do it:
Butterscotch Cake Crumb:
1. Combine all ingredients in a mixer bowl
2. Using a paddle, mix for 4 to 5 minutes at medium speed.
3. Pour batter into greased and lined 9 x 9-inch square pan.
4. Bake at 180°C for 10 to 15 minutes.
5. Once cooled, crumble and set aside.
Mango Cream:
1. Peel and cut ripe mangoes into cubes.
2. Place in a blender and blend until smooth in texture.
3. In a mixer, combine pureed mangoes, mango flavor (optional) and Cremess Superior.
4. Using a paddle, mix for 2 to 3 minutes.
5. Set aside until ready to use.
Butterscotch Cream:
1. Mix Cremess Superior and ice cold water for 2 to 3 minutes using paddle attachment.
2. Fold in prepared Butterscotch Cake Crumb.
3. Set aside until ready to use.
Assembly:
1. Arrange alternate layers of Mango Cream and Butterscotch Cream in a wine glass, starting with the Mango Cream.
2. Finish off with mango cubes and Butterscotch Cake Crumb on top.
3. Put in the freezer until ready to serve.
How to do it:
Butterscotch Cake Crumb:
1. Combine all ingredients in a mixer bowl
2. Using a paddle, mix for 4 to 5 minutes at medium speed.
3. Pour batter into greased and lined 9 x 9-inch square pan.
4. Bake at 180°C for 10 to 15 minutes.
5. Once cooled, crumble and set aside.
Mango Cream:
1. Peel and cut ripe mangoes into cubes.
2. Place in a blender and blend until smooth in texture.
3. In a mixer, combine pureed mangoes, mango flavor (optional) and Cremess Superior.
4. Using a paddle, mix for 2 to 3 minutes.
5. Set aside until ready to use.
Butterscotch Cream:
1. Mix Cremess Superior and ice cold water for 2 to 3 minutes using paddle attachment.
2. Fold in prepared Butterscotch Cake Crumb.
3. Set aside until ready to use.
Assembly:
1. Arrange alternate layers of Mango Cream and Butterscotch Cream in a wine glass, starting with the Mango Cream.
2. Finish off with mango cubes and Butterscotch Cake Crumb on top.
3. Put in the freezer until ready to serve.
8 servings (wine glasses)
How to do it:
Butterscotch Cake Crumb:
1. Combine all ingredients in a mixer bowl
2. Using a paddle, mix for 4 to 5 minutes at medium speed.
3. Pour batter into greased and lined 9 x 9-inch square pan.
4. Bake at 180°C for 10 to 15 minutes.
5. Once cooled, crumble and set aside.
Mango Cream:
1. Peel and cut ripe mangoes into cubes.
2. Place in a blender and blend until smooth in texture.
3. In a mixer, combine pureed mangoes, mango flavor (optional) and Cremess Superior.
4. Using a paddle, mix for 2 to 3 minutes.
5. Set aside until ready to use.
Butterscotch Cream:
1. Mix Cremess Superior and ice cold water for 2 to 3 minutes using paddle attachment.
2. Fold in prepared Butterscotch Cake Crumb.
3. Set aside until ready to use.
Assembly:
1. Arrange alternate layers of Mango Cream and Butterscotch Cream in a wine glass, starting with the Mango Cream.
2. Finish off with mango cubes and Butterscotch Cake Crumb on top.
3. Put in the freezer until ready to serve.