Tropical Mango Trifle

19 ingredients
8 steps

Ingredients

  • Mango Puree:
  • 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
  • Coconut Pudding:
  • 3 cups cold milk
  • 1 (5 ounce) package coconut pudding mix (such as JELL-O(R) Cook and Serve)
  • 1 cup sweetened grated coconut
  • 1 1/2 teaspoons vanilla extract
  • Whipped Cream:
  • 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. 1
    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. 2
    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. 3
    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. 4
    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. 5
    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. 6
    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. 7
    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. 8
    Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

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