Tropical Mango Trifle

Pound cake, fresh fruit, mango purée, and coconut pudding are layered in this tropical mango trifle recipe, topped with swirls of billowy whipped cream.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 532 Calories

Ingredients

• 1 pinch salt
• 3 tablespoons lemon juice
• 1 cup heavy whipping cream
• 3 bananas, sliced
• 4 egg yolks
• 1 (8 ounce) can crushed pineapple, drained
• 3 cups cold milk
• 1 cup sliced fresh strawberries (Optional)
• 1 large mango - peeled, pitted, and cut into 1/2-inch cubes
• 1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
• 1 cup sweetened grated coconut
• 1 (12 ounce) package prepared pound cake, cut into cubes
• 1.5 teaspoons vanilla extract
• 0.5 cup white sugar
• 0.25 cup white sugar
• 0.25 cup unsalted butter, cut into small pieces

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.