Mango Trifle
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
3 hrs
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Servings
10 people
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Calories
330 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Mango Trifle
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A refreshing and delicious no bake refrigerator trifle with layers of cream, pound cake and a mango topping. This is one easy dessert that's going to be on repeat in your kitchen!
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Ingredients
For the mango topping:
- 4 cups mango juice 1 liter
- 4 tbsp cornstarch
- 2 tbsp sugar
For the cream:
- 8 squares kiri cheese (145g)
- 1 can nestle cream (170g)
- 1 packet Dream Whip
- 2/3 cup milk
Alternate cream:
- 5 oz softened cream cheese
- 8 oz thawed Cool Whip
For assembly:
- 1 Sara Lee butter pound cake 11oz or 300g
- handful digestive biscuits or graham crackers, crushed into large chunks
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Instructions
For the mango topping:
- In a saucepan over medium heat, combine mango juice, cornstarch and sugar. Keep whisking until mixture thickens, then set aside to cool. Once cool, add the cubed mango
For the cream:
- With an electric mixer, mix together the kiri cheese, nestle cream, dream whip and milk. Whisk until thick and fluffy. If making the alternate cream, just beat the cream cheese until softened, then fold it into the thawed cool whip.
To assemble:
- Cut the pound cake into 1-2 cm thick slices. Line the base of a 9x13 serving pan with the cake slices evenly. Scatter biscuits or graham crackers evenly on top.
- Spread the cream mixture onto this cake/biscuit layer, then refrigerate for 30 minutes.
- After this 30 min chilling period, pour mango sauce on top, and return to fridge for 3-4 hours until set, or overnight.
Notes
- Adapted from a cookbook called "Dishes of my daughters and I"
Nutrition Information
Show Details
Calories
330kcal
(17%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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