Mango Custard Cream Trifle

Mango season is here. My family go crazy for mangoes, and I have to admit, Pakistani mangoes are the best! They are so sweet and delicious. And this Mango Custard Cream Trifle is such a refreshing and sweet dessert for the summer months. You will definitely want to make one this weekend. So grab some mangoes and let’s get started!

If you love mangoes as much as my family does, you can check out these recipes too:

• Mango Delight

• Mango Frozen Yogurt

• Mango Kulfi

• Mango Custard Tart

• Mini Mango Pavlovas
  

Preparation Time 15 minutes

Chill Time 2-4 hours

Serves 6- 8 people

Ingredients

1 packet mango jelly crystals

1 packet strawberry jelly crystals

600 ml hot water

3 large mangoes - cubed and separated

100 grams vanilla cake- cubed

5 tablespoon vanilla custard powder

500 ml milk

200 ml whipping cream- chilled

6 tablespoons sugar- divided

1/4 cup skinless almonds- chopped

Instructions

1. Pour the jelly crystals into separate bowls. Add 300 ml hot water to each of the jelly bowls. Mix well to dissolve properly. Allow them to set in the fridge.

2. Combine the custard powder with 1/4 cup milk until smooth. Set aside.

3. Place the rest of the milk in a saucepan. Add 4 tablespoons sugar and bring the milk to a simmer. Add the custard mix and whisk the custard through. Cook until slightly thickened. You don’t want the custard to be too thick. Remove from the stove and pour into a glass bowl. Add a layer of clingfilm to the surface of the custard so a skin doesn’t form. Chill in the fridge until cold.

4. Cut the mangoes into chunks. Set aside.

5. Once the jelly is set, cut it into chunks and chill again.

6. Beat 200ml of whipping cream with 2 tablespoons of sugar until stiff peaks.

7. Cut the cake into chunks.

8. Time to assemble the trifle. Begin by layering half the vanilla cake in a 9x9 inch clear pyrex dish.

9. Top with 1/3 of the mangoes, 1/2 of each of the jellies, then the custard.

10. Repeat the layers again, ending with the mango jelly. Top with the whipped cream.

11. Sprinkle the chopped nuts in a bored around the edge of the trifle. Fill the middle with the remaining 1/3 of the mango.

12. Chill the trifle in the fridge for a minimum of 2 hours until ready to serve.

13. This trifle can be stored in the fridge for 2 days. Some liquid may leech into the custard, but that’s not a problem.