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How to Make Tropical Mango Trifle - A Step-by-Step Guide

This luscious and indulgent dessert combines the exotic flavors of tropical mango with creamy layers of custard and whipped cream in a beautiful trifle dish. The Tropical Mango Trifle is the perfect sweet treat for those warm summer days or to bring a taste of the tropics to any occasion.

Mangoes are known for their sweet, juicy, and slightly tangy flavor, making them the perfect fruit for a refreshing dessert. When combined with layers of vanilla custard, sponge cake, and whipped cr...

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Ingredients

  • 1 large mango - peeled, pitted, and cut into 1/2-inch cubes
  • ½ cup white sugar
  • 3 tablespoons lemon juice
  • 1 pinch salt
  • 4 egg yolks
  • ¼ cup unsalted butter, cut into small pieces
  • 3 cups cold milk
  • 1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
  • 1 cup sweetened grated coconut
  • 1 ½ teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • ¼ cup white sugar
  • 1 (12 ounce) package prepared pound cake, cut into cubes
  • 3 bananas, sliced
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup sliced fresh strawberries (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 9 hrs
  • Total Time: 9 hrs 50 mins
  • Servings: 10
  • Yield: 1 trifle

  • Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
  • Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
  • Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
  • Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
  • Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
  • Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

    • Nutrition

    532 cal.

    • Total Fat: 26g
    • Saturated Fat: 17g
    • Cholesterol: 207mg
    • Sodium: 362mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 3g
    • Total Sugars: 53g
    • Protein: 7g
    • Vitamin C: 26mg
    • Calcium: 135mg
    • Iron: 1mg
    • Potassium: 444mg

    Categories

    Dessert recipes
    Mango recipes
    Trifle recipes
    Tropical recipes
    Fruit recipes