Mango Trifle

Name: Mango Trifle
Prep time: 10 min
Cook time: 10 min
Yield: 10 people
Ingredients: 4 cups mango juice; 4 tbsp cornstarch; 2 tbsp sugar; 8 kiri cheese; 1 can cream; 1 packet Dream Whip; 2/3 cup milk; 5 oz cream cheese; 8 oz Cool Whip; 1 Butter Pound Cake; handful digestive biscuit

User Reviews

5

10 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Servings
10 people
Calories
330 kcal
Course
Dessert
Cuisine
Middle Eastern

Mango Trifle

Gavin Ward

Report

The Mango Trifle layers pound cake and crushed biscuits with a fluffy cream mixture and a homemade mango topping thickened with cornstarch. The topping combines mango juice with sugar and fresh mango pieces, creating a fruity glaze. The cream uses kiri cheese, Nestle cream, Dream Whip, and milk to form a rich and airy layer. After assembly, the dessert is chilled until set, allowing the layers to meld into a refreshing, sweet treat with contrasting textures.

Description

This Mango Trifle begins with a mango topping made by thickening mango juice with cornstarch and sugar, then folding in cubed fresh mango for texture and flavor. The creamy layer is whipped from kiri cheese, canned cream, Dream Whip, and milk for a light yet creamy component. Alternatively, cream cheese folded into Cool Whip can substitute for the cream layer.

Butter pound cake slices form the base, layered with scattered digestive biscuits or graham cracker chunks for a crunchy counterpoint. These layers are topped with the cream mixture and chilled briefly before spooning the mango topping over. The assembled trifle is refrigerated for several hours or overnight until set, which allows the flavors to blend and the textures to harmonize into a fruity, creamy dessert suitable for warm days or special occasions.

The combination of soft cake, crunchy biscuits, smooth cream, and bright mango topping make this trifle a balanced and visually appealing dessert.

Chill the trifle thoroughly to let layers set and flavors meld.Substitute alternative creams as desired based on ingredient availability.

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Ingredients

Servings

For the mango topping:

4 cups mango juice 1 liter
4 tbsp cornstarch
2 tbsp sugar

For the cream:

8 kiri cheese square form, 145g
1 can cream Nestle brand, 170g
1 packet Dream Whip
2/3 cup milk

Alternate cream:

5 oz cream cheese softened
8 oz Cool Whip thawed

For assembly:

1 Butter Pound Cake 11oz or 300g, Sara Lee brand
handful digestive biscuit or graham crackers; crushed into large chunks

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Instructions

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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

Chill the assembled trifle for 3-4 hours or overnight to allow flavors to meld and layers to set properly.
If preferred, use the alternate cream option by combining softened cream cheese with thawed Cool Whip.