Easy summer dessert in glasses with mango, lime and mascarpone cream – a dessert that tastes like a Solero.
This trifle with mango, lime and passion fruit is a wonderfully fresh dessert that is ready in just 15-20 minutes. It is inspired by the flavours of a Solero – with the perfect balance of sweetness, acidity and creaminess.
I make it with a light mascarpone cream with whipping cream and lime, which gives it a fresh, slightly tangy flavour. Together with the smooth mango purée, made from thawed frozen mango, you get a silky, intense fruit flavour that pairs perfectly with the cream.
The trifle is layered with crushed almond macaroons – or kammerjunkere (small, crisp Danish sweet rusks), which add a little bite and sweetness, and topped with passion fruit for extra freshness and acidity. The combination of creamy, sweet and fresh makes it truly delicious and very easy to eat.
It is a dessert that is both quick and easy to make, and it can happily be assembled a couple of hours ahead and kept in the fridge until serving. Perfect for guests, or for when you simply fancy something sweet and fresh.
Easy mango dessert with mascarpone cream
This trifle is a perfect example of how easy it can be to make a really good mango dessert with mascarpone cream. The combination of the creamy mascarpone and the fresh, slightly tangy mango purée makes it light, refreshing and full of flavour.
It is incredibly easy to make and always a hit – whether for guests or simply as a quick, sweet end to a meal.
You can easily vary the dessert by using other fruit purées or compotes – strawberry, raspberry or apple, for example. It always works well and makes it easy to adapt to the season and your taste.
Mango, lime and mascarpone trifle
Ingredients
Mango purée
- 300 g frozen mango
- 1 tbsp lime juice
- 1 tsp honey
- A little water
Mascarpone cream
- 100 g mascarpone
- 250 ml whipping cream (38% fat)
- 1 lime, zest finely grated
- 2 tbsp lime juice*
- 1 tbsp icing sugar
- 1 tsp vanilla sugar
To serve
- 100 g almond macaroons or kammerjunkere (Danish sweet rusks), crushed
- 2 passion fruits
- Extra lime zest (optional)
Method
- Take the mango out of the freezer 10 minutes before blending.
- Put the mango, lime juice and honey in a blender or mini chopper and blend to a smooth, even purée. Adjust the consistency with a little water until you have a soft purée.
- Put all the ingredients for the mascarpone cream in a bowl and whisk them together briefly. The cream thickens very quickly because of the lime juice, so whisk it only lightly. It should be soft and creamy.
- Assemble the desserts in two rounds of layers – macaroons/kammerjunkere, purée and mascarpone cream, then again – macaroons, purée and mascarpone cream.
- Finish each dessert with a spoonful of fresh passion fruit and, if you like, a little finely grated lime zest.
Nutrition
Premium
Super spændende kan den lave på forhånd?
Hej Gitte
Jeg vil ikke anbefale at lave den meget mere end en lille time i forvejen, jeg synes i hvert fald at makronerne så bliver for bløde:)
Warm wishes, Dianna
Virkelig frisk og super nem at lave
Hej Charlotte
Det gør mig så glad at høre – tusind tak fordi du skriver det.
Warm wishes, Dianna