Throwing a summer party? Think tropical trifle recipes! We at Pittman & Davis love showcasing our Red Florida Mangoes in various mango recipes, and this mango trifle is both beautiful to look at and a cool and creamy delight to the palate.
If you’re concerned that trifle recipes are complicated, fear not – this mango trifle recipe only looks complicated. Assemble this layered dessert in a grand, glass dish…the gorgeous display it presents, along with its light but decadent layers of delectable fruit and creamy custard is sure to impress your guests. (And who has to know the angel food cake was store-bought and the mango gelatin came from a box?)
When it comes to Florida mango recipes, this terrific trifle is a keeper you’ll find yourself pulling out every summer.
Ingredients:
1 Pittman & Davis Red Florida Mango, cubed
½- ¾ c. pulp from tropical mangoes
3 c. milk, divided
¼ c. cornstarch
½ c. sugar
1 angel food cake, cut into cubes
1 box Mango Jell-O
Whipped topping
Directions:
- Add a half cup of milk and the cornstarch to a bowl and stir until smooth and no lumps remain; set aside.
- Cook mango pulp on low in a saucepan for 5-10 minutes. Increase heat to medium and add the remainder of the milk. When milk/mangoes mixture starts to boil, add sugar and stir until dissolved.
- Whisk cornstarch/milk mixture into the milk/mango mixture. Cook over medium heat until thickened, then remove from heat. Allow to cool to room temperature, then remove refrigerator to chill (at least 2 hours or overnight).
- Prepare Jell-O according to the directions on the box. Once Jell-O has set, cut it into small cubes.
- To assemble the mango trifle: at the bottom of a large, clear glass bowl, add chopped mango and angel food cake cubes. Next add a layer of mango Jell-O, then add the mango custard. Top with whipped topping and slices of fresh mangos and/or more mango Jell-O pieces.
- Chill in refrigerator until ready to serve. Can be made up to one day in advance.
