Skip to main content
logo
Food Advertising by

Mango Trifle




Mango Trifle ~ a light and refreshing dessert to round up a sumptuous X'mas dinner.  Basically, there's no recipe for this, no hard and fast rule, you just load on what you have at hand, layer by layer, sponge cake or any leftover cake, custard, jam, fruits, whipped cream, whatever you can think of.  Drench it with more alcohol if you want to be intoxicated during this festive season! 









I made this in small dessert cups so there's no excuse to refuse such a colourful and delightful dessert!  You won't say 'No' to this, would you??

Recipe for Mango Trifle

Ingredients
  • Sponge cake, cut to small pieces or trim to the shape of  the base of the cup
  • Mango, diced into cubes
  • Jam of your choice
  • 1  Tbsp Cointreau or more if desired
  • 150 ml plain yoghurt +  2 tsp honey, mix well
  • 40 gm custard powder +  1 cup water  +  4 tsp sugar, cook and keep stirring under low flame till thick
To assemble trifle   (Made 6 ~ 2.1/4 x 2 inch round dessert cups)

Place sponge cake into the cup, spread a layer of  jam on top of the cake.  Arrange a layer of mango cubes on top of the jam.  Drizzle in Cointreau.  Spread a layer of custard on top of the jam, add in yoghurt mixture.
Top up with mango cubes.  Chill overnight, covered.  Serve chilled.



Comments

  1. Cheah, This is so irresistible! I won't refuse it if you offer me a cup of this yummy dessert :D

    ReplyDelete
  2. This looks wonderful! I love cool desserts like this and no, I would definitely not say NO to this! Yum!

    ReplyDelete
  3. Oh certainly looks good...I would love to have one please:)

    ReplyDelete
  4. Ann
    Yes, you're most welcome to grab one for yourself!

    kitchen flavours
    Thank you. Help yourself!

    Jeannie
    You're most welcome to share this with me.

    ReplyDelete
  5. Looks so good....I don't mind having one for dessert. Thanks for sharing one with me :) I am sure the other half must be enjoying this dessert :)

    ReplyDelete
  6. Elin
    It happens that this is one of his favourite desserts.

    ReplyDelete
  7. Cheah,

    This is beautiful! This trifle recipe is perfect for our current summer and mango season.

    Merry Christmas to you and your family. I'm been happy following your blog for the whole of 2011 and look forward for more in 2012.

    Best wishes, Zoe.

    ReplyDelete
  8. Zoe
    How sweet of you. Thanks so much for following my blog. Yes, I was in Perth recently and indulged in the mangoes, I like the R2E2 and Kensington. I also enjoy reading your blog but at times just too busy to drop a comment. Merry X'mas and a very Happy New Year to you and your family too. Regards.

    ReplyDelete
  9. I have yet tried this kind of trifle and it does look really good & chilling.
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…