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Mango Trifle

May 8, 2020 · 8 Comments

Jump to Recipe
Mango trifle with some scooped out onto a plate

A refreshing and delicious no bake mango trifle with layers of cream, pound cake and a mango topping. This is one easy dessert that’s going to be on repeat in your kitchen!

My friend shared this recipe with me. Her mother makes it for their family every Ramadan. She got it from a cookbook called “Dishes of my Daughters and I”. What an amazing name!

It instantly made me want to make it. Nothing like recipes that have been passed down from a mom to her daughters. I scanned the ingredient list and just knew this would be delicious.

I did change a few things from the base recipe:

Replacing the powdered milk and water with regular milk.

Recommending the recipe with plain pound cake as the cake part of the trifle rather than the swiss cake rolls.

I also added digestive biscuits (like graham crackers) to part of this and loved the texture they gave.

Finally, I added fresh mango cubes.

What makes this mango trifle so good?

It has the perfect combination of textures and flavors that meld together so well in the fridge.

The buttery sweet pound cake is perfectly offset with a not too sweet cream mixture, and a tangy and juicy mango sauce made by thickening mango juice.

It uses really simple ingredients, is no bake, and comes together quickly and easily. It’s also really adaptable!

What are the ingredients in mango trifle?

the different steps of preparing mango trifle

The cake base:

In the video and photos, I used packaged vanilla swiss rolls like the original recipe called for, but I made a mini sample using Sara Lee pound cake instead. I highly preferred the plain pound cake more, because I didn’t like the texture of the frosting inside of the swiss rolls and it made the whole dessert sweeter.

Honestly, delicious either way, so go with whatever option you prefer!

The cream:

The cream is made with ingredients that are very common in the Middle East, but if you can’t find them easily in the US or abroad, don’t worry I have a great alternative for you!

Originally: we combine milk, Dream Whip, Nestle cream, and Kiri cream cheese squares.

For an easier to find substitute: use milk, Cool Whip and either Laughing Cow cheese or Philadelphia cream cheese

The mango topping:

This is made by mixing mango juice with a little sugar, and cornstarch. You heat this into a thicker reduced liquid, as set or as loose as you like.

The extras:

I riffed off the original recipe and added digestive biscuits, crumbled into chunks. This would be amazing with graham crackers too! I layer the biscuit on top of the cake layer so that they soak up the cream. They offer a little texture and are wonderful in this!

I also added fresh cubed mango to the mango sauce after it cooled. This gave wonderful flavor that added a lot to the dessert.

How to make mango trifle:

As easy as can be! I included a little video to show the steps in action, but it’s very simple.

To make the cream: You just combine the milk, Dream Whip, Nestle cream and softened cream cheese, until thick and fluffy.

If using Cool Whip as a substitute, you don’t need to whip it, just beat the cream cheese until soft and fluffy, then fold it into the Cool Whip.

The cake is cut into slices and layered on the base of the serving dish, then pour the cream on top and chill for 30 minutes or so.

To make the mango topping: Combine the mango juice with the sugar and cornstarch, and keep whisking on medium heat until thickened. Set aside to cool, then fold in fresh mango cubes.

The mango topping gets poured on top of the cream topping after it’s chilled slightly, then the whole thing goes back in the fridge for a few hours or until set- this is even better when made the day before!

Mango trifle being topped with cream

FAQ’s:

How long does mango trifle keep for: It will keep for 3-4 days tightly wrapped in the fridge.

Can I replace mango for another fruit: Sure! I think this would be great as a berry version made with strawberry juice and fresh strawberries.

Can I make this gluten free: If you replace the pound cake with gluten free cake slices or biscuits, then you certainly can!

My mango topping didn’t thicken enough: This happened with me actually. I was too impatient to get it off the stove. Just keep stirring until its the texture you like, because it won’t thicken much off the stove. It’ll still be delicious, just a little runnier if you don’t let it thicken enough.

A zoomed in photo of a plate of some mango trifle scooped out

Mango Trifle

A refreshing and delicious no bake refrigerator trifle with layers of cream, pound cake and a mango topping. This is one easy dessert that's going to be on repeat in your kitchen!
5 from 4 votes
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Course: Dessert
Cuisine: Middle Eastern
Keyword: mango, trifle
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 3 hours
Servings: 10 people
Calories: 330kcal
Author: Farah Abumaizar

Ingredients

For the mango topping:

  • 4 cups mango juice 1 liter
  • 4 tbsp cornstarch
  • 2 tbsp sugar

For the cream:

  • 8 squares kiri cheese (145g)
  • 1 can nestle cream (170g)
  • 1 packet dream whip
  • 2/3 cup milk

Alternate cream:

  • 5 oz softened cream cheese
  • 8 oz thawed cool whip

For assembly:

  • 1 Sara Lee butter pound cake 11oz or 300g
  • handful digestive biscuits or graham crackers, crushed into large chunks

Instructions

For the mango topping:

  • In a saucepan over medium heat, combine mango juice, cornstarch and sugar. Keep whisking until mixture thickens, then set aside to cool. Once cool, add the cubed mango

For the cream:

  • With an electric mixer, mix together the kiri cheese, nestle cream, dream whip and milk. Whisk until thick and fluffy. If making the alternate cream, just beat the cream cheese until softened, then fold it into the thawed cool whip.

To assemble:

  • Cut the pound cake into 1-2 cm thick slices. Line the base of a 9×13 serving pan with the cake slices evenly. Scatter biscuits or graham crackers evenly on top.
  • Spread the cream mixture onto this cake/biscuit layer, then refrigerate for 30 minutes.
  • After this 30 min chilling period, pour mango sauce on top, and return to fridge for 3-4 hours until set, or overnight.

Notes

Adapted from a cookbook called “Dishes of my daughters and I”
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 330kcal

If you liked this recipe, you might like:

Strawberry Poke Cake

Lemon Turmeric Cake

Aish Al Saraya

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images! Don’t forget to pin for later!

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Reader Interactions

Comments

  1. kim says

    May 8, 2020 at 2:37 pm

    5 stars
    Oh my goodness… this turned out so delicious! It was way easier than I thought it would be and I’ll definitely be making again!

    Reply
    • Farah Abumaizar says

      May 8, 2020 at 5:53 pm

      So happy to hear that Kim!

      Reply
  2. Charla says

    May 8, 2020 at 3:15 pm

    5 stars
    I LOVE mangoes so this tropical element to a classic dessert is absolute genius!!

    Reply
    • Farah Abumaizar says

      May 8, 2020 at 5:53 pm

      Thanks so much Charla!

      Reply
  3. Toni says

    May 8, 2020 at 4:28 pm

    5 stars
    This was really amazing!! A new favorite dessert at my house.

    Reply
    • Farah Abumaizar says

      May 8, 2020 at 5:53 pm

      So happy to hear it Toni

      Reply
  4. thisiswholesome says

    May 8, 2020 at 4:29 pm

    5 stars
    this was so easy to make and turned out sooo good!

    Reply
    • Farah Abumaizar says

      May 8, 2020 at 5:53 pm

      So glad to hear it!

      Reply

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Farah Abu Maizar | Food Lover
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
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#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
I wanted to take a really pretty photo of the choc I wanted to take a really pretty photo of the chocolate fondants and post it with the recipe but I gave into peer pressure and am posting the recipe with this horribly lit and not at all beautifully set up video🤷🏻‍♀️. At least the video really demonstrates how gooey and perfect the center of these chocolate lava cakes are, and how unbelievably delicious they are. You won’t believe how easy it is to make these! And you may never order this at a restaurant again! You can even use muffin cups instead of ramekins. Save this recipe for when you want to be extra fancy with your dessert 👩‍🍳 I looked at a bunch of recipes online and compiled my favorite steps from each, this is most influenced from @gordongram 

Ingredients:
For greasing the ramekins:
1 tbsp melted butter
1 tbsp cocoa powder

For the fondants:
1 stick butter 115 g
2 eggs
2 egg yolks
170 g chocolate bittersweet chocolate (I used Lindt 70%)
1/2 cup caster sugar or regular sugar
Pinch salt 
3 tbsp flour (41g)
25 g butter melted

Method:
-Spray ramekins with nonstick spray, then dust with cocoa powder and shake until evenly coated, or brush inside of ramekins with melted butter, chill into butter sets, grease again with more melted butter and dust with cocoa powder (Gordon Ramsay’s fancy method)

-Melt together the butter and chocolate over a pan of simmering water (Bain marie ). Set aside melted chocolate to cool for 10 minutes.

-In an electric mixer, whisk the eggs, egg yolks, and sugar until thick and pale about 3-4 min. Sift in the flour and beat again until mixed.

-Pour melted chocolate into the egg mixture in 3 additions, mixing well between each until combined.

-Pour fondant batter evenly into prepared ramekins. If baking immediately, let them chill in the fridge while you preheat the oven to 200C. You can also store in the fridge for up to two days before baking.

- Bake 10-12 minute or until top just looks set. If using muffin pans, they’ll take less time, 8-10 minutes. Remove from oven and cool 1 minute before inverting onto a plate. Enjoy immediately with vanilla ice cream and berries!
I can’t stop myself from craving over the top de I can’t stop myself from craving over the top decadent desserts when it’s cloudy and a little chilly. One of my favorites in Bahrain is @joesbahrain ‘s sticky date cake that comes swimming in a pool of caramel sauce. It’s a drool worthy dessert! Their warm chocolate brownie is also unbelievable. I always end up confused on which to order and usually give in to ordering both 😂. Their coffee pairs perfectly with either👌🏼. Definitely miss this spot and wish I could be dining outdoors @theavenuesbh now indulging on this ultimate treat. Do you agree with my review? 
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #datecake #caramel #stickytoffee
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