Mango Dessert Recipe

Mango dessert recipe is the best trifle dessert packed with nostalgia! While the mango season is on, make this super quick dessert and do yourself a favour. Before it was too late, I decided to have one more dessert, and hence mango trifle recipe is perfect. I’ve always liked the thought of piling different things together and wanted to do it for so long. Why not try a mango trifle when the mangos were just perfect?

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That is the fuss-free chilled treat we all need right now. This mango dessert recipe is super-fast to make and will take less than 30 minutes to complete including assembly. The only time to wait is for it to chill. Even, I would mention the dessert is very satisfying and you get to taste various textures. Just take out any cake, biscuits, cut the mangoes and more mangoes or any other fruits you want and layer away!

I had a few slices of fruit cake luckily, so I added them as a base layer and they soak up the custard perfectly without any need to dip them in any syrup or anything.

Let’s see a bit about the origin of this amazing mango dessert recipe and then we will move toward our recipe.

Origin:

In the sixteenth century, the word trifle was used for a dessert like a fruit fool; by the eighteenth century, Hannah Glasse recorded a recognizably modern trifle, with a gelatin jelly being added. Many of the ingredients used in ancient trifles are used nowadays in meats and other items. Trifle cakes may be the root of modern sandwich cakes according to some academics.

This mango dessert recipe is so simple to cook and will be a favorite of your entire family! Okay so, Let’s move to the mango dessert recipe without any delay because I’m super excited for it.

Ingredients:

  • 2 cup Fresh Mango cubes
  • 1 ½ cup Fresh mango puree
  • 1 ½ cup Fresh Cream
  • 4 tablespoon Vanilla custard powder
  • 8 tablespoon Sugar
  • 3 cup Milk
  • 4 to 6 slices of Plain cake
  • ½ cup Whipping Cream Powder

Directions:

  • Grab 2 cups of milk, then boil it. Mix 4 tsp of custard powder and 8 tsp of sugar with the remaining cup of milk in another dish. Make sure they don’t have lumps. Reduce the flame to low when the milk boils, and add the mixed milk custard powder. Stir well and lumps don’t exist. Maintain stirring until the custard is smooth and thick. Remove from the stove and let cool off.
  • Add half cup of cream in the custard and mix it well.
  • Crush the cake well and cut the mango cubes.
  • Start adding some crushed slices of cake into the serving bowl/cup. Grab a few tablespoons of mango puree and coat the bits of cake. Don’t add more puree to the cake, because it will get soggy.
  • Add a couple of tablespoon of custard for the next layer. I scatter it but don’t fill it up. The layers will need to be transparent. As next layer, add fresh chopped mangoes cubes.
  • Repeat slices of cakes, mango puree, custard mix and cubes of mango once more, depending on the space left in the serving bowl. Put this in a deep freeze before you whipped the fresh milk.
  • Add the fresh cream powder and whipping cream into a bowl. Whip to medium to high speed using an electric beater or using a hand beater for 4-5mins or before stiff peaks form. Place the cream 5-7mins in the fridge.
  • Put this cream into a piping bag or icing mould and garnish it as a top layer of mango trifle.
  • set it for around 20-25mins in the deep freeze after adding cubes of mango on top and, then place it in the refrigerator until served.

Note:

Prevention from lumps in custard:

Custard can get lumpy. Whisk all the dry ingredients together in a bowl to remove lumpy custard. Add milk gradually, a bit at a time, keep whisking thoroughly after each addition until the mixture becomes smooth. When you put the mix to a boil, keep stirring continuously.

Deep freezer or refrigerator:

Putting the dessert in the deep freeze makes it cool down more easily, so it will be ready for consumption really soon. Unlike me, if you have enough patience you can put it in the fridge to cool down slowly.

Sugar in whipping cream:

When whipping the cream, I didn’t use any sugar, because the whipping cream powder have sugar. One should add a few tablespoons of icing sugar in addition when stirring the cream for extra sweetness.

Freezer Instructions:

You can freeze it for 2 days, but don’t keep it in refrigerator for a long period of time otherwise, its taste will not be the same. Moreover, there are chances of it to become watery/soggy.

Nutritional Information:

Calories ——————————————————————————————– 258

Fat ————————————————————————————————– 4g

Saturated fat ————————————————————————————- 2g

Cholesterol —————————————————————————————- 6mg

Sodium ——————————————————————————————— 144mg

Carbohydrate ————————————————————————————- 38g

Sugars ———————————————————————————————- 255mg

Fiber ———————————————————————————————— 14g

Protein ——————————————————————————————— 5g  

Hope you liked this Mango dessert Recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

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