Pan Indian

Mango trifle

Name: Mango trifle
Total time: 40 min
Yield: 8 servings
Cuisine: Modern Indian
Ingredients: 250 g cubed plain sponge cake; 3 pureed and diced ripe mango; 2 cups milk; 3 1/2 tbsp custard powder; 1/3 cup sugar; 1 packet mango or orange jelly crystals (vegetarian); 1 2/3 cups water; 3/4 cup chilled fresh cream (thickened cream, heavy cream); 2 tbsp pistachios

Sponge, mango, custard, jelly, cream. Five layers of summer in one glass bowl.

40 minTime

5 gProtein each

mildSpice

The party bowl2 chapters · 1 min read

Make it your way

Grandma's waySponge, mango custard, jelly and cream.

The original

348kcalsame

5 gproteinsame

1 gfibresame

40minutessame

Indian style mango trifle.

Per serving, worked out from the ingredient table.

Ingredients

Plain sponge cake250 g, cubed

Ripe mango3, pureed and diced

Milk2 cups

Custard powder3½ tbsp

Sugar⅓ cup

Jelly crystals (vegetarian)1 packet mango or orange

Water1⅔ cups

Fresh cream (thickened cream, heavy cream)¾ cup, chilled

Pistachios2 tbsp

Method

5 steps

1Make the jelly with hot water as the packet says. Pour into a tray and chill until set, then cube.
2Mix the custard powder with a little cold milk. Bring the rest of the milk and sugar to a boil, add the slurry and stir until thick. Cool, then stir in 150 g mango puree.
3Lay the sponge cubes in a glass bowl and drizzle with a little mango puree.
4Layer diced mango, jelly cubes, then the custard.
5Whip the cream and spread on top. Garnish with mango and pistachios. Chill 3 hours.

Serve it like this

Serve from a glass bowl at the table, scooping deep so everyone gets every layer, well chilled.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pan Indian

Mango trifle

Sponge, mango, custard, jelly, cream. Five layers of summer in one glass bowl.

40 minTime

5 gProtein each

mildSpice

The party bowl2 chapters · 1 min read

Make it your way

Grandma's waySponge, mango custard, jelly and cream.

The original

348kcalsame

5 gproteinsame

1 gfibresame

40minutessame

Indian style mango trifle.

Per serving, worked out from the ingredient table.

Ingredients

Plain sponge cake250 g, cubed

Ripe mango3, pureed and diced

Milk2 cups

Custard powder3½ tbsp

Sugar⅓ cup

Jelly crystals (vegetarian)1 packet mango or orange

Water1⅔ cups

Fresh cream (thickened cream, heavy cream)¾ cup, chilled

Pistachios2 tbsp

Method

5 steps

1Make the jelly with hot water as the packet says. Pour into a tray and chill until set, then cube.
2Mix the custard powder with a little cold milk. Bring the rest of the milk and sugar to a boil, add the slurry and stir until thick. Cool, then stir in 150 g mango puree.
3Lay the sponge cubes in a glass bowl and drizzle with a little mango puree.
4Layer diced mango, jelly cubes, then the custard.
5Whip the cream and spread on top. Garnish with mango and pistachios. Chill 3 hours.

Serve it like this

Serve from a glass bowl at the table, scooping deep so everyone gets every layer, well chilled.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mango trifle

Make it your way

Ingredients

Method

Mango trifle

Make it your way

Ingredients

Method

Make it a meal