These mango trifle cups are the ultimate mango dessert made with layers of cake, mango custard, mango jelly and topped with fresh mangoes, perfect for any gathering!
In our family we love desserts. Typically, we’re a family that favors chocolate over most fruit-based desserts. The only exception might be any dessert that includes mango. Of course, that means that we often indulge in mango lassi or mango kulfi in the summer.
But if you’re looking for a mango dessert to impress a crowd, these mango trifle cups are the ultimate dessert for any mango lover. We’ve got lots of layers of mango – mango custard, mango pulp, Mango Jelly, and of course fresh mangoes.
We highly recommend making these mango trifle cups for your next gathering!
If you’re looking for more desserts to serve at your next dinner party, here are some of our favorites:
Pakistani/Indian Appetizer Grazing Platter for Eid
The recipe for this Mango Trifle Cups is part of a series we are putting together for a Pakistani appetizer grazing platter that is perfect for any festival, like Eid, Diwali, or the holidays!
Over the next few days, we’ll be releasing a new recipe every day to put together this year’s Eid Appetizer Grazing Platter. And on the last day, we’ll reveal the whole Eid Appetizer Grazing Platter, as well as lots of tips to create and assemble your own!
If you want to make sure you don’t miss a day, make sure to follow us on Facebook and Instagram. Or join our email list!
Ingredients for Mango Trifle Cups
- Mango Custard – homemade mango custard can be made using cooking down milk, sugar and cornstarch, then adding mango pulp.
- Mango Pulp – canned mango pulp is available at many grocery stores, which makes this dessert a lot easier to put together.
- Mango Jelly – any brand of mango jelly will work for this recipe. We often use National Food’s Mango Jelly found at most Pakistani grocery stores.
- Angel Food Cake or Sponge Cake – For the cake layer we opted for store-bought angel food cake. Sponge cake will also work for this recipe. You can of course make any vanilla cake from scratch for this recipe as well. Make sure to completely cool the cake before using.
- Indivdual dessert cups – we used 5 oz dessert cups, similar to these on Amazon assemble the mango trifle. You can also use a large bowl. Be sure to use a transparent bowl or cups to show off the layers of hte dessert!
Tips for Mango Trifle Cups
- Instead of assembling individual desserts, this trifle can be layered in a large bowl.
- We highly recommend using transparent cups or bowls to show off the impressive layers of this dessert!
- We opted for angel food cake as it is light and pairs with a heavier custard. But you can also use plain sponge cake or a swiss roll cake if you prefer.
- To assemble, add chopped mango and cubed angel food cake to the bottom. Next add in a few pieces of mango jelly. Fill remaining bowl or cup with mango custard. Top with cool some cool whip and more jelly. If you add the mango custard on top of the cake it may sink to the bottom and you may lose the layered look.
- This dessert is perfect for preparing ahead of time. The mango custard and mango jelly can be made a few days ahead. Mango custard will keep in the fridge for about 5 days.
- The mango custard should be cold when preparing the trifle.
- The trifle cups can be made one day in advance.
- Serve the mango trifle cups chilled.
If you give this Mango Trifle Cups a try, we’d love to see it! Tag us on Instagram @thespicemess
Mango Trifle Cups
Ingredients
Mango Custard
- 3 cups Milk
- ¼ cup Cornstarch
- ½ – ¾ cup Sugar
- ½- ¾ cup Mango pulp
Assembly
- 1 angel food cake or sponge cake
- 1 packet Mango jelly
- 1 Mango chopped into small cubes
- Cool whip for topping
Instructions
Mango Custard
- In a bowl add half cup milk and the cornstarch and mix well, until it is smooth and no longer lumpy, set aside.
- In a pan on low heat add mango pulp and cook for 5-10 minutes increase the heat to medium and add the rest of the milk (2 ½ cups) and cook for few minutes. Once the milk starts to boil, add the sugar and mix to dissolve.
- Slowly pour in the cornstarch-milk mixture, whisking constantly so the mixture doesn’t get lumpy.
- Cook for a few minutes, until thickened. Remove from heat. Cool to room temperature, then chill in the fridge for a couple of hours before using.
- You can make the custard day before as well and keep in the fridge till ready to assemble
Assembly
- Prepare jelly as per instructions.
- Once the jelly has set, cut into small cubes.
- To assemble, add chopped mango and cubed angel food cake to the bottom. Next add in a few pieces of mango jelly. Fill remaining bowl or cup with mango custard. Top with cool some cool whip and more jelly.
- Store in the fridge till ready to serve. Serve the mango trifle cups chilled.
- Trifle cups can be made and assembled in advance.