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Tropical Mango Trifle
Tropical Mango Trifle
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
590 minutes
Indulge in a decadent tropical mango trifle, layered with pound cake, fresh fruit, mango puree, and coconut pudding, topped with fluffy whipped cream swirls.
Ingredients:
  • 1 large mango - peeled, pitted, and cut into 1/2-inch cubes
  • 0.5 cup white sugar
  • 3 tablespoons lemon juice
  • 1 pinch salt
  • 4 egg yolks
  • 0.25 cup unsalted butter, cut into small pieces
  • 3 cups cold milk
  • 1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
  • 1 cup sweetened grated coconut
  • 1.5 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 0.25 cup white sugar
  • 1 (12 ounce) package prepared pound cake, cut into cubes
  • 3 bananas, sliced
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup sliced fresh strawberries
Instructions:
  • In a food processor, blend together ripe mango, 1/2 cup sugar, lemon juice, and salt until smooth. Then add egg yolks and process for 15 seconds.
  • Strain the mango mixture through a sieve into a large metal bowl, pressing with a spatula to extract maximum puree. Dispose of solids left in the sieve.
  • 1. Fill a large saucepan with 2 inches of water and bring it to a gentle simmer. 2. Place a metal bowl on top of the saucepan and whisk the puree until it thickens and reaches a temperature of 170 degrees F (77 degrees C) in about 10 minutes.
  • Place a metal bowl on a towel on a flat work surface. Whisk in butter one piece at a time until fully blended. Cover with plastic wrap and refrigerate for 8 hours to overnight.
  • In a saucepan, mix together milk and coconut pudding mix. Bring to a boil, stirring constantly until thickened. Remove from heat and gently stir in grated coconut and vanilla extract. Chill in the refrigerator until set, approximately 1 hour.
  • In a chilled glass or metal bowl, use an electric mixer to whip heavy cream until soft peaks form. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form.
  • Start by arranging half of the pound cake cubes at the base of a large trifle bowl. Add a layer of bananas, pineapple, and strawberries. Drizzle half of the mango puree and coconut pudding over the fruits. Repeat the layers with the remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
  • Dollop the whipped cream on top in large, fluffy swirls. Refrigerate until ready to serve.

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