Easy Mango Trifle
Easy Mango Trifle
Description
A stunning and simple mango trifle recipe, perfect for summer! Layered with fluffy vanilla cake, rich custard, creamy Chantilly, and fresh mango chunks, this dessert is a crowd-pleaser and a perfect way to beat the heat.
Ingredients
⇵
For the Vanilla Cake (if making from scratch, or, use a ready-made vanilla cake)
For the Syrup
For the Cream Mixture
Instructions
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In a saucepan, heat milk with sugar until it's about to boil.
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In a separate bowl, dissolve custard powder in cold milk.
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Pour the dissolved custard into the hot milk, stirring constantly over low heat until the mixture thickens.
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Pour the custard into a bowl and let it cool completely before refrigerating.
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In a large bowl, add instant whipped cream with very cold milk.
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Whip on low speed for a few seconds, then increase to high speed for 3-4 minutes until the cream is thick and fluffy.
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Mix mango juice and milk to make the cake syrup.
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Cut the mango into small cubes.
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Combine half of the prepared whipped cream with the cooled custard. You can also add concentrated mango juice to this mixture if desired.
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Start with a layer of the custard cream mixture in your trifle bowl or a clear glass dish.
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Arrange a layer of vanilla cake slices on top of the cream. Drizzle the mango-milk syrup generously over the cake layer.
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Add another layer of the custard cream mixture.
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Spread a good amount of the fresh mango cubes over this cream layer.
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Place another layer of vanilla cake slices and drizzle with the syrup again.
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Top everything with the remaining custard cream mixture.
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Pipe rosettes with the rest of the plain whipped cream around the edges.
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Fill the center with a generous amount of mango cubes.
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Refrigerate the trifle for at least 2-3 hours to allow the layers to set and the flavors to meld.
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Serve chilled and enjoy your refreshing summer dessert!
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