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

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.