With the summer days getting longer and hotter, standing in the kitchen can be extremely tiring and draining. Simple desserts are the way to go. This dessert is so refreshing, especially on a hot and humid day and it comes together in no time. Whether you decide to serve at home for your loved ones, or for guests at a dinner party, this dessert is popular. When serving at home, place it in a medium pyrex dish but when serving guests, this trifle can be layered into tall glasses.
A round pyrex dish is best for this dessert
Preparation time 15 minutes
Set time 2 hours
1 packet of mango jelly crystals
400 ml hot water
5 plain tea cake slices
2 mangoes- peeled and cubed
2 cups vanilla custard
150 ml Fresh double cream/ whipping cream
1 Tablespoon fine sugar
1/2 teaspoon vanilla (optional)
Cut the tea cake into medium sized cubes. This will ensure adequate absorption of jelly into the cake.
Cut the mango into medium sized cubes. Make sure you pick sweet- smelling, yellow and firm mangoes
Dissolve the mango jelly crystals in 400 millilitres of hot, not boiling water
Pour the jelly liquid into the desired dish/ tall glasses for guests.
While the jelly is still liquid, drop the tea cake cubes in. Use a spoon to push down the cake into the jelly. The cake will get heavier when it absorbs the jelly and sink slightly.
Allow the jelly to set in the fridge for half an hour.
Once the jelly is set, remove the dish from the fridge and layer the mango cubes evenly over the jelly.
Pour the vanilla custard over the mango cubes. Cool in the fridge until set.
Beat the whipping cream with the sugar and vanilla until peaks form. Be careful not to over beat the cream, it may split.
Pour the whipped cream over the custard. Refrigerate until ready to serve.
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