Tropical Mango Trifle
Description
Pound cake, fresh fruit, mango purée, and coconut pudding are layered in this tropical mango trifle recipe, topped with swirls of billowy whipped cream.
Ingredients
•
1 large mango - peeled, pitted, and cut into 1/2-inch cubes
•
1/2 cup white sugar
•
3 tablespoons lemon juice
•
1 pinch salt
•
4 egg yolks
•
1/4 cup unsalted butter, cut into small pieces
•
3 cups cold milk
•
1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
•
1 cup sweetened grated coconut
•
1 1/2 teaspoons vanilla extract
•
1 cup heavy whipping cream
•
1/4 cup white sugar
•
1 (12 ounce) package prepared pound cake, cut into cubes
•
3 bananas, sliced
•
1 (8 ounce) can crushed pineapple, drained
•
1 cup sliced fresh strawberries (Optional)
Directions
1
Combine mango, ½ cup sugar, lemon juice, and salt in the bowl of a food processor; pulse until smooth. Add egg yolks; process for 15 seconds. Pour mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much purée as possible. Discard solids in sieve.
2
Fill a large saucepan with 2 inches water; bring to a simmer. Set the metal bowl on top; whisk mango purée until thickened and an instant-read thermometer inserted into center, without touching the bowl, registers 170 degrees F (77 degrees C), about 10 minutes.
3
Place the metal bowl on a towel on a flat work surface; whisk in butter, one piece at a time, until blended. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
4
Combine milk and pudding mix in a medium saucepan; bring to boil, stirring constantly until thickened. Off heat, fold in coconut and vanilla. Cover the bowl with plastic wrap; refrigerate until set, about 1 hour.
5
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form.
6
Place ½ pound cake cubes in bottom of a large trifle bowl; layer ½ each bananas, pineapple, and strawberries on top. Spoon ½ each mango purée and coconut pudding on top. Repeat layers with remaining ½ each pound cake, bananas, pineapple, strawberries, mango purée, and coconut pudding.
7
Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.