Name: Tropical Mango Trifle
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Mango - peeled, pitted, and cut into 1/2-inch cubes - 1 large; White sugar - ½ cup; Lemon juice - 3 tablespoons; Salt - 1 pinch; Egg yolks - 4; Unsalted butter, cut into small pieces - ¼ cup; Cold milk - 3 cups; Coconut pudding mix (such as JELL-O® Cook and Serve) - 1 (5 ounce) package; Sweetened grated coconut - 1 cup; Vanilla extract - 1 ½ teaspoons; Heavy whipping cream - 1 cup; White sugar - ¼ cup; Prepared pound cake, cut into cubes - 1 (12 ounce) package; Bananas, sliced - 3; Crushed pineapple, drained - 1 (8 ounce) can; Sliced fresh strawberries (Optional) - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tropical Mango Trifle

1. Mango - peeled, pitted, and cut into 1/2-inch cubes - 1 large

2. White sugar - ½ cup

3. Lemon juice - 3 tablespoons

4. Salt - 1 pinch

5. Egg yolks - 4

6. Unsalted butter, cut into small pieces - ¼ cup

7. Cold milk - 3 cups

8. Coconut pudding mix (such as JELL-O® Cook and Serve) - 1 (5 ounce) package

9. Sweetened grated coconut - 1 cup

10. Vanilla extract - 1 ½ teaspoons

11. Heavy whipping cream - 1 cup

12. White sugar - ¼ cup

13. Prepared pound cake, cut into cubes - 1 (12 ounce) package

14. Bananas, sliced - 3

15. Crushed pineapple, drained - 1 (8 ounce) can

16. Sliced fresh strawberries (Optional) - 1 cup

How to cook deliciously - Tropical Mango Trifle

1. Stage

Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.

2. Stage

Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.

3. Stage

Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.

4. Stage

Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.

5. Stage

Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.

6. Stage

Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.

7. Stage

Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.

8. Stage

Spoon whipped cream on top in big, fluffy swirls. Chill until serving.