Table of Contents
Here I’m bringing you another luscious, layered mango dessert this summer. This mango trifle recipe is surprisingly very easy to put together. It’s a stunning and indulgent dessert with multiple layers which are beautifully assembled in a glass trifle dish. I assemble it with layers of custard, cake, evaporated milk, mango chunks, chopped nuts, whipped cream, and a lovely mango decor. Each layer is special and adds a unique texture, flavor, and a phenomenal look to this show-stopping mango dessert.
This refreshing and no-bake mango dessert is one of the easiest and perfect desserts to make for any gathering to make it unforgettable. You can use leftover cake and turn it into a delicious and show-stopping dessert using this recipe. A great thing is that you can easily make it in advance and store it in the refrigerator. I highly recommend using a transparent dish for assembling it to show off the impressive layers of this mango trifle dessert.
You don’t need any special occasion to make this recipe, make it this weekend to inspire your family. Do give it a try and let me know your feedback in the comments.
Check the detailed method for cutting mangoes to get perfect mango cubes and get the most flesh out every time. Also check the instructions for making mango roses out of mango flesh.
What is trifle
Trifles, which originated in Britain were designed to use up the leftover cakes. It’s an indulgent and stunning dessert with multiple layers beautifully assembled in an appealing glass dish. The layers typically consist of cake, which is drizzled in syrup, custard, and fruits, topped with whipped cream, and then decorated with fruits of choice. The addition of nuts and jelly also gives it a nice texture.
Mango Custard Trifle Ingredients
To make this delicious no-bake mango custard trifle dessert, you’ll need a few simple ingredients that are easy to find in most supermarkets. Here is what you will need:
- Mangoes: Use fully ripe and sweet mangoes for this mango dessert recipe. I prefer to use Pakistani honey mangoes. They are extremely sweet, aromatic, pulpy, and rich in flavor. Pakistani Anwar Ratol, Sindhri, Dasheri, Chaunsa, and Langra are good choices for desserts. Use 1 of the mangoes to make a smooth puree and mango flowers for garnishing. Cut the remaining mangoes into cubes to use in assembling this mango pudding.
- Whipping Cream: I use whipping cream to add a light texture to this dessert. However, it is optional, and you can skip it.
- Sugar: Use sugar according to your taste. The amount of sugar may vary. If the mangoes are very sweet, you may need to add less sugar.
- Mascarpone: Along with the whipping cream, I use mascarpone cheese to give this mango dessert a light, creamy and nice texture, and appealing look.
- Mango Custard: I have used mango custard powder to add a more intense mango flavor. I cooked it according to the packet instructions. Your custard should be smooth and lump-free. But if your custard has lumps, use a hand blender to smoothen it.
- Sponge Cake: For the cake layer, I opted for store-bought sponge cake but homemade always tastes the best.
- Evaporated Milk: I use evaporated milk to soak the cake for a moist texture. I recommend using evaporated milk instead of sweetened condensed milk if you’re using sweet and ripe honey mangoes, as it goes nicely with sweet mangoes.
- Pistachios and Almonds: Use sliced pistachios and almonds in the layering of this mango trifle for a nice crunch. Reserve some chopped pistachios for garnishing.
Substitutes and Variations
- Feel free to use frozen mangoes from your freezer or canned mangoes available at many grocery stores if fresh mangoes are not in season.
- You can use brown sugar for this recipe instead of white sugar, it won’t affect the taste but will give the cream a little brownish color which is okay.
- Skip the mascarpone if you don’t have it on hand.
- Use any other flavor of custard you would prefer, such as vanilla custard.
- Substitute sponge cake with plain pound cake, swiss cake rolls, brownies, or biscuits like graham crackers, digestive biscuits, Marie biscuits, or savoiardi biscuits.
- Replace evaporated milk with full-fat whole milk for soaking the cake.
- Add more fruits and nuts as per your liking or make it nut free.
- The addition of mango jelly will also work great for this recipe.
- Garnish with chocolate shavings or chocolate chips.
Pro Tip: If you are storing your mango custard trifle dessert for more than a day, just toss the diced mangoes with some lemon juice to maintain their vibrant color and prevent the mango chunks from browning.
Step-by-step instructions on how to make mango trifle dessert
Step 1:
In a chilled mixing bowl, combine the whipping cream and sugar and whip using the whipping attachment till soft peaks form.
Step 2:
Add mascarpone and beat again until stiff peaks form. Do not overbeat or the whipped cream will become grainy.
Step 3:
Start assembling by spreading a thin layer of custard in the bottom of your glass trifle dish. Top with a layer of sponge cake cubes and soak the cake with some evaporated milk.
Step 4:
Spread the mango chunks on top of the soaked cake and sprinkle with sliced nuts.
Step 5:
Pour the custard and spread gently. Finally, evenly spread the whipped cream on top. Cover and allow to fully chill before serving. When you are ready to serve your mango trifle dessert, decorate with flowers made with mango slices, pistachios, and a pattern of your choice with some mango puree.
Recipe Notes
- Make sure that your mango custard is cold when assembling the trifle.
- The whipping cream should also be cold so it whips perfectly.
- You can use frozen or canned mangoes available at many grocery stores if fresh mangoes are not in season.
- You can easily double or triple this recipe.
- Feel free to create as many layers as you want, depending on the height of your glass dish.
- You can also assemble your mango trifle pudding in dessert cups, small mason jars, or serving glasses.
FAQs
How to serve this mango trifle?
Allow to fully chill your mango custard trifle before serving. When you are ready to serve your mango dessert, decorate it with flowers made with mango slices, chopped pistachios, and a pattern of your choice using some mango puree.
Can I prepare this mango trifle ahead of time?
Yes, this mango trifle is a great make-ahead dessert for your gatherings. I always make it a day in advance, and store it covered, in the refrigerator until I am ready to serve. Make sure you top it with whipped cream and garnish just a few hours before serving. The leftovers will keep for 2 to 3 days when stored in an airtight container in the refrigerator.
Can I use any other fruit in this recipe?
Yes, you can make any other fruit-flavored trifle with this recipe, such as strawberry trifle, or mixed fruit trifle.
Video Tutorial
More delicious mango recipes for you to try out!
Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. Subscribe to my YouTube channel for video recipes.
Recipe
Ingredients
- Mangoes – 4 to 6 large
- Whipping Cream – 400 grams
- Sugar – 1½ cup
- Mascarpone – 250 grams
- Mango Custard (cooked according to packet instructions) – 750 grams
- Sponge Cake (cubed) – 250 grams
- Evaporated Milk – ¼ cup
- Pistachios and Almonds (sliced) – ½ cup
Instructions
Step by step recipe is given below:
- Reserve 1 of the mangoes to make a smooth puree and mango flowers later for garnishing. Cut the remaining mangoes into cubes and keep them aside.
- In a chilled mixing bowl, combine the whipping cream and sugar and whip using the whipping attachment till soft peaks form.
- Add mascarpone and beat again until stiff peaks form. Do not overbeat or the whipped cream will become grainy.
- Start assembling by spreading a thin layer of custard in the bottom of your glass trifle dish.
- Top with a layer of sponge cake cubes and soak the cake with some evaporated milk.
- Spread the mango chunks on top of the soaked cake and sprinkle with sliced pistachios and almonds.
- Pour the remaining custard and spread gently. Finally, evenly spread the whipped cream on top.
- Cover and allow to fully chill before serving.
- When you are ready to serve your mango trifle dessert, decorate it with flowers made with mango slices, chopped pistachios, and a pattern of your choice using some mango puree.
Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Make sure that your mango custard is cold when assembling the trifle.
- The whipping cream should also be cold so it whips perfectly.
- Feel free to create as many layers as you want, depending on the height of your glass dish.
- You can also assemble your mango trifle pudding in dessert cups, small mason jars, or serving glasses.
