Tropical Mango Trifle
Ingredients
- 1 large mango, peeled, pitted, and cut into -inch cubes
- ½ cup white sugar
- 3 tablespoons lemon juice
- 1 pinch salt
- 4 large egg yolks
- ¼ cup unsalted butter, cut into small pieces
- 3 cups milk, cold
- 1 (5 ounce) package coconut pudding mix (such as Jell-O Cook and Serve)
- 1 cup sweetened grated coconut
- 1 ½ teaspoons vanilla extract
- 1 cup heavy cream
- ¼ cup white sugar
- 1 (12-ounce) package prepared pound cake, cut into cubes
- 3 medium bananas, sliced
- 1 cup crushed pineapple, drained
- 1 cup fresh strawberries, hulled and sliced (Optional)
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Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.
Source
Original recipe: View Original