Tarta Trifle De Mousse De Mango<\/h2>\n
![](\"http:\/\/www.mango.org\/wp-content\/uploads\/2021\/10\/MANGO-TRIFLE-16X9_V1-150x150.jpg\")
<\/p>\n
Mango chiffon<\/h4>\n\n- 1\u00bd cups \u00a0Cake Flour<\/li>\n
- 1\u00bd tbsp Baking powder<\/li>\n
- \u00be cup Vegetable oil<\/li>\n
- \u2153 cup Fresh Mango puree<\/li>\n
- 6 each Egg whites, room temperature<\/li>\n
- \u00bd cup Granulated sugar #2<\/li>\n
- \u00bd cup Granulated sugar #1<\/li>\n
- \u00bd tsp Sea salt<\/li>\n
- 6 each Egg yolks<\/li>\n
- \u00bd tsp Vanilla extract<\/li>\n
- \u00bd tsp Cream of tartar<\/li>\n<\/ul>\n
Mango Mousse<\/h4>\n\n- 2 cups Fresh Mango Puree<\/li>\n
- 5 each \u00a0Silver Gelatin sheeted, bloomed in ice water<\/li>\n
- 2 each \u00a0Fresh egg whites<\/li>\n
- 1 each \u00a0Fresh lime juice<\/li>\n
- \u00bd cup Granulated sugar<\/li>\n
- 2 cups \u00a0Heavy cream<\/li>\n<\/ul>\n
To assemble<\/h4>\n\n- 5-6 Fresh whole mangos<\/li>\n<\/ul>\n
Lime Syrup<\/h4>\n\n- \u00bd cup \u00a0Granulated sugar<\/li>\n
- 1 each Lime, zest and juice<\/li>\n
- \u00bd cup Water<\/li>\n<\/ul>\n<\/div>\n\n
Mango Chiffon Cake<\/h4>\n\n- In a large bowl, sift together flour, sugar #1, baking powder, and salt.In another bowl, combine vegetable oil, egg yolks, water, and vanilla. Whisk into the dry ingredients. Whisk to combine.\n
In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.<\/p>\n
Add the sugar slowly to make a meringue.<\/p>\n
Beat whites until medium peak, and fold into the above mixture into three additions.<\/p>\n
Pour batter into a 3 inch tall 8″ parchment lined cake pan.<\/p>\n
Bake in a preheated 305-degree Fahrenheit oven.<\/p>\n
Bake for 30-40 minutes or until done.<\/p>\n
Check when a toothpick inserted in the center comes out clean.<\/p>\n
Allow to cool to room temperature.<\/li>\n<\/ol>\n
Mango Mousse<\/h4>\n\n- In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.Allow to simmer for 2-3 minutes.\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Mango Mousse<\/h4>\n\n- 2 cups Fresh Mango Puree<\/li>\n
- 5 each \u00a0Silver Gelatin sheeted, bloomed in ice water<\/li>\n
- 2 each \u00a0Fresh egg whites<\/li>\n
- 1 each \u00a0Fresh lime juice<\/li>\n
- \u00bd cup Granulated sugar<\/li>\n
- 2 cups \u00a0Heavy cream<\/li>\n<\/ul>\n
To assemble<\/h4>\n\n- 5-6 Fresh whole mangos<\/li>\n<\/ul>\n
Lime Syrup<\/h4>\n\n- \u00bd cup \u00a0Granulated sugar<\/li>\n
- 1 each Lime, zest and juice<\/li>\n
- \u00bd cup Water<\/li>\n<\/ul>\n<\/div>\n\n
Mango Chiffon Cake<\/h4>\n\n- In a large bowl, sift together flour, sugar #1, baking powder, and salt.In another bowl, combine vegetable oil, egg yolks, water, and vanilla. Whisk into the dry ingredients. Whisk to combine.\n
In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.<\/p>\n
Add the sugar slowly to make a meringue.<\/p>\n
Beat whites until medium peak, and fold into the above mixture into three additions.<\/p>\n
Pour batter into a 3 inch tall 8″ parchment lined cake pan.<\/p>\n
Bake in a preheated 305-degree Fahrenheit oven.<\/p>\n
Bake for 30-40 minutes or until done.<\/p>\n
Check when a toothpick inserted in the center comes out clean.<\/p>\n
Allow to cool to room temperature.<\/li>\n<\/ol>\n
Mango Mousse<\/h4>\n\n- In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.Allow to simmer for 2-3 minutes.\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
To assemble<\/h4>\n\n- 5-6 Fresh whole mangos<\/li>\n<\/ul>\n
Lime Syrup<\/h4>\n\n- \u00bd cup \u00a0Granulated sugar<\/li>\n
- 1 each Lime, zest and juice<\/li>\n
- \u00bd cup Water<\/li>\n<\/ul>\n<\/div>\n\n
Mango Chiffon Cake<\/h4>\n\n- In a large bowl, sift together flour, sugar #1, baking powder, and salt.In another bowl, combine vegetable oil, egg yolks, water, and vanilla. Whisk into the dry ingredients. Whisk to combine.\n
In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.<\/p>\n
Add the sugar slowly to make a meringue.<\/p>\n
Beat whites until medium peak, and fold into the above mixture into three additions.<\/p>\n
Pour batter into a 3 inch tall 8″ parchment lined cake pan.<\/p>\n
Bake in a preheated 305-degree Fahrenheit oven.<\/p>\n
Bake for 30-40 minutes or until done.<\/p>\n
Check when a toothpick inserted in the center comes out clean.<\/p>\n
Allow to cool to room temperature.<\/li>\n<\/ol>\n
Mango Mousse<\/h4>\n\n- In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.Allow to simmer for 2-3 minutes.\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Lime Syrup<\/h4>\n\n- \u00bd cup \u00a0Granulated sugar<\/li>\n
- 1 each Lime, zest and juice<\/li>\n
- \u00bd cup Water<\/li>\n<\/ul>\n<\/div>\n\n
Mango Chiffon Cake<\/h4>\n\n- In a large bowl, sift together flour, sugar #1, baking powder, and salt.In another bowl, combine vegetable oil, egg yolks, water, and vanilla. Whisk into the dry ingredients. Whisk to combine.\n
In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.<\/p>\n
Add the sugar slowly to make a meringue.<\/p>\n
Beat whites until medium peak, and fold into the above mixture into three additions.<\/p>\n
Pour batter into a 3 inch tall 8″ parchment lined cake pan.<\/p>\n
Bake in a preheated 305-degree Fahrenheit oven.<\/p>\n
Bake for 30-40 minutes or until done.<\/p>\n
Check when a toothpick inserted in the center comes out clean.<\/p>\n
Allow to cool to room temperature.<\/li>\n<\/ol>\n
Mango Mousse<\/h4>\n\n- In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.Allow to simmer for 2-3 minutes.\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Mango Chiffon Cake<\/h4>\n\n- In a large bowl, sift together flour, sugar #1, baking powder, and salt.In another bowl, combine vegetable oil, egg yolks, water, and vanilla. Whisk into the dry ingredients. Whisk to combine.\n
In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.<\/p>\n
Add the sugar slowly to make a meringue.<\/p>\n
Beat whites until medium peak, and fold into the above mixture into three additions.<\/p>\n
Pour batter into a 3 inch tall 8″ parchment lined cake pan.<\/p>\n
Bake in a preheated 305-degree Fahrenheit oven.<\/p>\n
Bake for 30-40 minutes or until done.<\/p>\n
Check when a toothpick inserted in the center comes out clean.<\/p>\n
Allow to cool to room temperature.<\/li>\n<\/ol>\n
Mango Mousse<\/h4>\n\n- In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.Allow to simmer for 2-3 minutes.\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
In an electric mixer with the whisk attachment, or with a hand mixer, beat the egg whites with the cream of tartar.<\/p>\n
Add the sugar slowly to make a meringue.<\/p>\n
Beat whites until medium peak, and fold into the above mixture into three additions.<\/p>\n
Pour batter into a 3 inch tall 8″ parchment lined cake pan.<\/p>\n
Bake in a preheated 305-degree Fahrenheit oven.<\/p>\n
Bake for 30-40 minutes or until done.<\/p>\n
Check when a toothpick inserted in the center comes out clean.<\/p>\n
Allow to cool to room temperature.<\/li>\n<\/ol>\n
Mango Mousse<\/h4>\n\n- In a saucepan on medium heat, bring mango puree and lime juice to a full boil while stirring.Allow to simmer for 2-3 minutes.\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Remove from heat.<\/p>\n
Add bloomed gelatin, stir to melt and combine.<\/p>\n
In the meantime, make a Swiss meringue with the sugar and egg whites.<\/p>\n
Make sure your whites are room temperature.<\/p>\n
Place a heat safe bowl over simmering water, combine sugar and egg whites.<\/p>\n
Constantly whisk the mixture until the grains of sugar are dissolved.<\/p>\n
Switch mixture to a mixer with the whisk attachment.<\/p>\n
Whisk until a medium peak is formed.<\/p>\n
In another bowl, whip cream to soft peak.<\/p>\n
Fold mango mix into meringue.<\/p>\n
Then fold in cold cream last.<\/p>\n
Allow the mousse to sit in the refrigerator 4-6 hours or overnight.<\/li>\n<\/ol>\n
Lime Syrup<\/h4>\n\n- In a small pot, bring sugar and water to boil.Remove from heat.\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Add lime zest and juice.<\/p>\n
Allow to cool to room temperature prior to assembling trifle.<\/li>\n<\/ol>\n
Assembling<\/h4>\n\n- To assemble trifle, cut chiffon into 3 even layers.Remove any brown crumbs along the sides and top and bottom of the cake.\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
\n**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n
Start building by placing a little mousse on your trifle dish.<\/p>\n
Top with a layer of cake.<\/p>\n
Soak with lime syrup.<\/p>\n
Placed sliced fresh mangos on top of the cake.<\/p>\n
Top with about 1\/3 of the mousse mixture.<\/p>\n
Top with another layer of chiffon.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then more diced mango.<\/p>\n
Place another 1\/3 layer of mousse.<\/p>\n
Top with the final layer of cake.<\/p>\n
Soak with more lime syrup.<\/p>\n
Then top with more mousse.<\/p>\n
Arrange to cut fresh mango on top to garnish cake.<\/p>\n
Allow to fully chill before serving.<\/li>\n<\/ol>\n<\/div>\n
**To shorten prep time, rather than making the chiffon cake, you may substitute your favorite pre-made vanilla cake or pound cake.<\/p>\n
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC<\/i><\/p>\n<\/div>\n