If you're searching for a delicious and easy-to-make dessert that's perfect for summer, look no further than this Aamras Trifle. Combining the tropical flavors of coconut-flavored biscuits, lightly spiced cardamom cream, and the rich taste of mango puree, this trifle is a refreshing treat that will impress your family and friends. With only five simple ingredients, you can whip up this layered dessert in no time. Imagine a luscious blend of milk-soaked biscuits, creamy cardamom layers, and a sweet mango liquid, all topped with fresh, juicy mango pieces. It's the ultimate summer dessert that not only looks stunning but also tastes divine. Whether you're hosting a summer party or just craving a cool, sweet treat, this Aamras Trifle is sure to become your go-to recipe. This mango dessert is eggless!

Happy Baking!

Servings: 12-15 servings

Prep Time: 30-45 mins

Chilling Time: 5-6 hours

Total Time: 6-7 hours

Ingredients: 

• 320-400g Britannia Nice biscuits or Marinela Caribenas Coconut Cookies

• 3-4 ripe mangoes; pureed. I used Indian Kesar Mangoes

• 1-2 ripe mangoes; cut into thin slices. I used Indian Kesar Mangoes

• About 1 cup of whole milk 

• 2.25-2.5 cups heavy (whipping) cream

• 2-4 tbsp castor sugar; depending on mango sweetness

• 1/2 tsp cardamon powder

• 3-4 tbsp chopped pistachios to garnish

Directions: 

1. Prepare a dish to set the dessert in. I used a 10x10-inch bowl. You can also set it in individual bowls.

2. In a food processor, add the pureed mangoes and some water. Blend to get a liquid consistency like thick Aamras. It should not be too watery but like a spreadable compote.

3. Add about 2.25 cups of the heavy cream, cardamom powder, and sugar in a stand mixer bowl or a bowl. Whisk the heavy cream till it forms soft peaks. Do not over-whisk it.

4. Pour milk into a bowl to dip the biscuits in. I like to keep the milk in a wide shallow bowl.

5. Dip biscuits in the milk for about 4-5 seconds, till it slightly softens. You don't want it to break into the milk.

6. Layer the biscuits in the dish keeping no space between them.

7. Spread/Pipe the cream over the biscuits.

8. Pour a thick layer of the Aamras over the cream.

9. Repeat the biscuit, cream, and Aaamras layers. Usually, you will get about 3-4 biscuit layers for this dish size.

10. End with a layer of Aamras.

11. Top it with sliced mangoes and garnish with chopped pistachios.

12. Chill in the fridge for 5-6 hours for all the flavors to seep in and marinate.

13. Scoop, serve, and enjoy!

Notes/Tips:

• Soak the biscuits enough so it softens. You don’t want it to break in the milk but you want it to soften.

• Do not over whip the heavy cream. It will become grainy. You need this cream smooth and creamy.

• I’m not a huge fan of coconut but the subtle flavor really adds some amazing flavors and texture in a way. I recommend using it unless you’re allergic to it. Then use any milky biscuit like Parle g.

• You NEED to let it set in the fridge for min 8 hours so that the flavors seep in.

• The Aamras should not be too watery.