Mango raspberry trifle

Name: Mango raspberry trifle
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/8 tsp. salt; 1/2 cup unsalted butter, room temperature; 1/2 cup sugar; 1/2 cup mango puree; 2 eggs; 1 tsp. mango essence; As required, mangoes, peeled, cubed; As required, raspberries; As required, mango custard; 1 1⁄2 packages cream cheese, softened; 3 ⁄4 cup confectioners’ sugar; 1 tsp. vanilla extract; 2 1⁄2 cup heavy cream; As required, chopped nuts

Sarvat Hanif @sarvathanif

Canada

Homemade mango cake and summer’s ripest fruit make this trifle a seriously sweet treat.
This pretty dessert can be made from start to finish in 60 minutes or less! If you want to save time, use store bought pound cake instead of baking. You can also bake the cake a day ahead just like making the mango custard. Strawberries would be an easy swap with raspberries.
The recipe starts with baking a basic mango pound cake and cubing it once cooled. Make the cream cheese filling by beating the cheese with sugar and then adding vanilla and heavy cream. Beat to desired consistency.
Now comes the fun part—assembling or layering the trifle.
Place the cake cubes in the bowl, top with some mango chunks and raspberries. Cover these with custard and cheese filling. Repeat the layers twice and finally just before serving decorate as desired.
Feel free to prepare this fresh fruit trifle in individual dishes or make one large trifle bowl. Watch your guests and family drool as you bring out this stunning dessert.

Sarvat Hanif @sarvathanif

Saved

Ingredients

60minutes

6 servings

1 cupall-purpose flour
1 tsp.baking powder
1/4 tsp.baking soda
1/8 tsp.salt
1/2 cupunsalted butter, room temperature
1/2 cupsugar
1/2 cupmango puree
2eggs
1 tsp.mango essence
As required, mangoes, peeled, cubed
As required, raspberries
As required, mango custard
11⁄2 packages cream cheese, softened
3⁄4 cup confectioners’ sugar
1 tsp.vanilla extract
21⁄2 cup heavy cream
As required, chopped nuts

Saved

Steps

60minutes

1

Grease and line with paper a loaf pan and set aside.
Preheat oven to 350F.
2

Sift flour, baking powder, baking soda, and salt.
3

In another bowl beat the butter till pale and fluffy.
4

Add the sugar and beat till well incorporated.
5

Add the egg, one at a time and beat till incorporated.
6

Add mango puree and mix well.
7

Add the mango essence and blend it in.
8

Add the dry ingredients in three parts, folding with each addition. Do not over mix.
9

Pour the batter in the prepared pan and bake for 32-35 minutes or till tester comes out clean when inserted in center.
10

Cool completely and cut into cubes.
11

In a large mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla on medium for 1 minute. Gradually add cream, beating on low for 30 seconds, then on high until thick.
12

Line the bottom of a trifle bowl with some mango cake; top with some mango and raspberries.
13

Add a third of the mango custard and then a third of the cream cheese mixture.
14

Repeat layers twice. Cover and refrigerate for 4 hours.
15

Just before serving, line the rim of the bowl with raspberries and arrange thin slices of mango in center in a flower form.
16

Sprinkle chopped nuts and serve.