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Mango Trifle

Close-up of layered mango trifle dessert in wine glass
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Beat the Dhaka heat with this stunning yet simple No-Bake Mango Trifle! It’s a creamy, dreamy dessert with layers of soft cake, silky vanilla custard, and sweet, juicy mangoes. The perfect showstopper for any occasion that, best of all, requires no oven.

Ingredients

For the Layers:

  • Vanilla Cake: 4 slices, store-bought or homemade, cut into cubes
  • Fresh Mango: 1 cup, diced into small pieces
  • Mango Juice: ½ cup, preferably fresh and thick

For the Custard:

  • Milk: 1.5 cups, full-fat recommended, divided
  • Vanilla Custard Powder: 2 tsp
  • Sugar: 4 tsp

For the Cream Topping:

  • Fresh Cream: ½ cup
  • Whipping Cream Powder: ½ cup (my secret for stable cream!)

Instructions

  1. Make the Custard: Heat 1 cup of milk in a saucepan over medium heat. In a separate bowl, whisk the remaining ½ cup of cold milk with the custard powder and sugar until completely smooth—this is the trick to prevent lumps! Once the milk on the stove boils, lower the heat and slowly whisk in the custard mixture. Keep stirring for 2-3 minutes until it thickens. Set aside to cool.
  2. Build the First Layers: Place a layer of cake cubes at the bottom of your serving glasses. Spoon just enough mango juice to moisten the cake. Top with a layer of cooled custard, followed by a generous layer of diced mangoes.
  3. Repeat: If your glasses are tall enough, repeat the layers one more time: cake, juice, custard, mangoes.
  4. Whip the Cream: In a chilled bowl, use an electric beater to whip the fresh cream and whipping cream powder together until stiff peaks form (about 4-5 minutes). For extra firm cream, pop the bowl in the freezer for 5 minutes before piping.
  5. Finish & Chill: Pipe or spoon the whipped cream on top of the trifles. Garnish with a few more mango pieces. For a quick set, chill in the freezer for 20-25 minutes before serving. Enjoy!

Notes

  • Tips & Tricks: For the best flavor, use sweet, non-fibrous mangoes. Don’t have a piping bag? A Ziploc bag with the corner snipped off works perfectly for a pretty finish.
  • Serving Suggestions: This dessert is best served cold, straight from the fridge. Use clear glasses to show off the beautiful layers! A small mint sprig on top adds a nice touch of color.
  • Storage: Leftovers? Unlikely! But if you have them, cover tightly and store in the refrigerator for up to 2-3 days. Note that the cake will continue to soften over time. I don’t recommend freezing the finished trifle.

Find it online: https://recipesh.com/mango-trifle/