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Mango Mousse Trifle
Serves 6

470g can mangoes in syrup
1/2 tsp grated lemon rind
1/2 tsp grated orange rind
1/4 cup castor sugar
1 tbsp gelatine
1/2 cup water
3/4 cup thickened cream
1 egg white
20 cm sponge cake
2 Tbsp rum
1/4 cup milk
1/2 cup thickened cream, extra

Place mangoes and their syrup in electric blender. Blend till
smooth. Place mangoes in large bowl add orange rind, lemon rind
and sugar, stir until sugar is dissolved.

Sprinkle gelatine over water in a small bowl. Stir until combined.
Stand bowl over simmering water, stir until gelatine has dissolved
and allow to cool slightly. Gradually add gelatine mixture to mango
mixture and mix well. Refrigerate until mixture is the consistency
of unbeaten egg whites.

Beat egg white until firm peaks form. beat cream until soft peaks
form. Fold egg white and cream into mango mixture. Cut sponge cake
into cubes and place in the bottom of a serving bowl, Sprinkle
combined milk and rum over cake. Pour mango mixture over. Cover
bowl and refrigerate several hours until set.

Beat extra cream until firm peaks form. Spoon into piping bag with
nozzle attached. Pipe around edge of mango mousse trifle.

Notes: Extra mango slices may be chopped up and piled into centre
of mousse.

Apricots can be substituted for mangoes if desired.


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