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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …