Deliciously Tropical Mango Trifle: A Summertime Sensation

Indulgent Mango Trifle

Hey there, foodies! Today, I am excited to share with you a delectable dessert that is perfect for a summer gathering or a cozy night in. This mango trifle is a refreshing treat that combines sweet mangoes with creamy coconut and tangy raspberries. It’s the perfect balance of flavors and textures that will leave you wanting more.

Ingredients:

• 2 ripe mangoes, diced
• 400ml coconut milk
• 300g vanilla sponge cake, cubed
• 150g fresh raspberries
• 200ml sweetened condensed milk
• 150g whipped cream

Kitchen Tools:

• mixing bowl
• whisk
• trifle dish
• spatula

Start by whisking the coconut milk and sweetened condensed milk in a bowl until well combined. In your trifle dish, layer the cubed vanilla sponge cake at the bottom, followed by a generous spoonful of the coconut milk mixture. Add a layer of diced mangoes and fresh raspberries on top. Repeat the layers until you reach the top of the dish, finishing with a generous layer of whipped cream.

Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. When ready to serve, garnish with extra mango slices and raspberries for a fresh and vibrant look.

The total weight of the cooked dish is approximately 1200g, with 6 servings at around 200g each. One serving of this indulgent mango trifle is approximately 350 calories.

One unique tip for this recipe is to lightly toast the cubed vanilla sponge cake in the oven before layering it in the trifle dish. This will add a subtle crunch and a deeper flavor to the dessert.

I hope you give this mango trifle a try and enjoy every spoonful of this delightful treat. Feel free to get creative with the ingredients and make it your own by adding nuts, chocolate shavings, or even a splash of rum for a Boozy twist. Happy cooking!