Mango Basbousa
Mango season has just begun and I loooove Mangoes in any form, be it fresh or as a dessert! We are all in search of different mango recipes to try when all we can see are mangoes around us and this recipe was a trial but was a super hit at home. The crusty semolina adds texture and mingles well with the flavors from the mango cream and the biscuit layer.
Unlike the usual Basbousa recipes where the first layer is that of the Basbousa batter, here I am using a biscuit layer to make it much more easier and delicious!!
The filling consists of mango purée, condensed milk and cream. Once the Basbousa is baked, allow it to cool to give you precision to cut, or you will end up with a liquidy mess, (if you have no patience like me, haha)
Ingredients: Serves 4 people
Layer 1:
- 100 gms Milkbikis Biscuits (can use digestive biscuits too)
- 50 gms Butter, melted
Layer 2:
- 160 gms Cream
- 1 Ripened Sweet Mango (preferably fiber less ones), puréed
- 3 tbsp Condensed Milk
Layer 3:
- 1/4 cup Semolina
- 2 tbsp Sugar
- 3 tbsp Milk powder
- 1 tsp Baking powder
- 2 tbsp Vegetable Oil
- 3 tbsp Water
- 1/2 tsp Vanilla extract
Sugar Syrup :
- 1/2 cup Sugar
- 1/2 cup Water
- A squeeze of lemon
Instructions:
- Mix biscuit powder with melted butter and press and level it in a baking dish.
- Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
- Mix every ingredient under the layer 3 list and pour gently over the cream layer.
- Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack.
- Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
- Enjoy warm or cooled.
