Mango Trifle Dessert
This luscious mango trifle is a no-bake, layered dessert bursting with creamy custard, juicy mangoes, soft sponge cake, and fluffy whipped cream. Beautifully assembled in a glass dish, it's the perfect make-ahead treat to impress your guests this summer.
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Servings: 6
Ingredients
- 4-6 large mangoes
- 400 grams whipping cream
- 1½ cups sugar
- 250 grams mascarpone
- 750 grams mango custard (cooked according to packet instructions)
- 250 grams sponge cake (cubed)
- ¼ cup evaporated milk
- ½ cup pistachios and almonds (sliced)
Instructions
- Reserve one of the mangoes to make a smooth puree and mango flowers for garnishing. Cut the remaining mangoes into cubes and keep them aside.
- In a chilled mixing bowl, combine the whipping cream and sugar. Whip using the whisk attachment until soft peaks form.
- Add the mascarpone and beat again until stiff peaks form. Do not overbeat, as the whipped cream will become grainy.
- Start assembling by spreading a thin layer of custard on 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 the soaked cake and sprinkle with sliced pistachios and almonds.
- Pour the remaining custard and spread it 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 mangoes, chopped pistachios, and a design of your choice using some mango puree. Enjoy! And remember “COOKING IS EASY!”
Notes
- Make sure the mango custard is cold before assembling the trifle.
- The whipping cream should also be cold to ensure it whips perfectly.
- If fresh mangoes are not in season, you can use frozen or canned mangoes available at many grocery stores.