We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix mango sauce or purée with corn starch and bring to a boil. Once it starts to bubble, set aside to cool.
Whisk double cream, cream cheese, extra thick cream, vanilla sugar, powdered cream, and sweet condensed milk until well combined. Set aside.
Slice the ready-made cake into rectangles and set aside.
Layer the cake slices and cover with mango juice. Add a layer of cream filling and repeat the layers.
On the final layer, add the cooled mango sauce. Decorate with fresh mangos and strawberries.
Refrigerate overnight and serve chilled.
Want to keep this recipe for later? We can email it to you!
For a thicker mango sauce, use ripe mangoes for the purée.
Ensure the mango sauce is completely cooled before adding it to the trifle to prevent melting the cream layers.
Can I use fresh mangoes for the mango sauce?
Yes, you can blend fresh ripe mangoes to make the purée for the sauce.
What can I use instead of Dream Whip?
You can substitute Dream Whip with any other brand of powdered cream or whipped topping mix.
How long should I refrigerate the trifle?
Refrigerate the trifle overnight for the best results.
Can I use a different fruit for decoration?
Yes, you can use any fruit of your choice for decoration, such as kiwi or blueberries.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
