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Mango Trifle Recipe

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4.3 from 64 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Mango Trifle is a luscious layered dessert featuring tender angel food cake, juicy mango chunks sweetened with brown sugar and lime juice, creamy white chocolate whipped cream, and crunchy macadamia nuts. Perfect for a summer gathering or a festive treat, this trifle combines tropical fruit flavors with a light, fluffy texture that everyone will love.

Ingredients

White Chocolate Mixture

  • 1 cup white chocolate chips
  • 2/3 cup heavy whipping cream

Mango Mixture

  • 5 cups mango chunks (about 4 large mangoes)
  • 1/4 cup brown sugar (light or dark), packed
  • 3 tablespoons lime juice

Whipped Cream

  • 2 1/3 cups heavy whipping cream
  • 1 teaspoon vanilla extract

Other Ingredients

  • 3 ounces macadamia nuts (about 1/2 cup), chopped
  • 12 ounces prepared angel food cake (about 8 cups torn pieces)

Instructions

  1. Prepare the White Chocolate Mixture: In a medium microwave-safe bowl, stir together the white chocolate chips and 2/3 cup heavy whipping cream. Microwave on high for 1 minute, then let sit for 1 minute. Whisk until smooth, microwaving in 15 second increments if necessary until fully melted. Cover loosely and refrigerate for 30-35 minutes until cooled to the touch.
  2. Chop Macadamia Nuts: While the chocolate mixture cools, chop the macadamia nuts and set aside.
  3. Prepare Mango Mixture: Peel and cut the mangoes into bite-sized chunks. Place in a medium bowl and add brown sugar and lime juice. Stir gently until the brown sugar begins to dissolve. Set aside.
  4. Make Whipped Cream: In a large bowl or stand mixer, beat the remaining 2 1/3 cups heavy whipping cream and vanilla extract on high speed until soft peaks form (about 4-5 minutes). With the mixer running, drizzle in the cooled white chocolate mixture and continue beating until stiff peaks form (1-2 minutes). Be careful not to overmix to avoid graininess.
  5. Layer the Trifle: Tear angel food cake into bite-sized pieces. In a large 96-ounce trifle dish or individual glasses, layer the ingredients in this order: angel food cake, mango chunks with juice, whipped cream, and chopped macadamia nuts. Repeat the layers until ingredients are used up, finishing with a layer of mango. Reserve a small amount of whipped cream and macadamia nuts for garnish.
  6. Garnish and Serve: Top the trifle with the reserved whipped cream and sprinkle with macadamia nuts before serving. Chill if desired for a refreshing, cool dessert.

Notes

  • Ensure the white chocolate mixture is cooled but not fully chilled before folding into whipped cream to avoid curdling.
  • Use ripe, sweet mangoes for the best flavor and texture.
  • You can prepare the trifle a few hours ahead and refrigerate to allow flavors to meld.
  • Substitute macadamia nuts with other nuts like almonds or pecans if preferred.
  • Leftover trifle can be stored covered in the refrigerator for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Desserts
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/mango-trifle-recipe/