Mango lovers, rejoice! This tropical trifle is the perfect summer dessert. Layers of mango, pineapple, and orange are topped with a light and fluffy whipped cream, making it a refreshing and indulgent treat. To make your own mango trifle, start by layering mango, pineapple, and orange in a glass bowl or trifle dish.
Tropical Trifle is a simple take on the standard recipe and Mangoes are now coming into season so whip one into shape!
Top with a layer of whipped cream, then repeat the layers. For a final touch, garnish with a few mango slices and a sprig of mint.
This tropical trifle is best served chilled, so make sure to give it plenty of time to set in the fridge. And when you’re ready to serve, dig in and enjoy!
Looking for a delicious and easy-to-make dessert? Try a tropical mango trifle! This dish is perfect for summer gatherings or any time you want to enjoy a taste of the tropics.
Method
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Cut the sponge into 3 cm squares and place half the sponge around bottom of trifle bowl, ensuring all gaps filled.
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Pour half the custard on top the sponge and spread evenly with a spoon.
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Spoon half the jelly in a layer on top of custard.
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Next add 3/4 of the cream, again in an even layer.
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Slice mango either side of seed and cut into squares, do not cut through the skin, now push base of skin to pop the cubes of mango out. Run knife underneath mango flesh to remove skin. Peel the seed and slice mango flesh from around the seed. (this is your cue to suck on the mango seed! Summer heaven). Place a layer of mango on top of the cream (leaving one mango cheek for the top), top mango with remaining custard.
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Drain tinned pineapple, lay pineapple rings in a single layer on top of custard.
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Top with remaining jelly and mango in the center with dollops of cream around the outside to decorate.
Recipe Hints and Tips:
- Tropical Trifle is not suitable for freezing
- unfilled sponges are available in the bakery section of most supermarkets
