Tropical Mango Trifle Recipes

TROPICAL TRIFLE

Tropical Trifle image

For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h35m

Yield 10

Number Of Ingredients 10

Ingredients

2 cups milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 teaspoon grated orange peel
1 round angel food cake (16 oz), cut into 1-inch cubes
2 tablespoons orange-flavored liqueur or orange juice
1 can (20 oz) pineapple tidbits, well drained
2 kiwifruit, peeled, cut into 1/4-inch slices
1 ripe mango, seed removed, peeled and cut into cubes
2 cups fresh strawberries, cut in half
1/4 cup shredded or flaked coconut

Steps:

In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.

Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g

TROPICAL MANGO TRIFLE

Tropical Mango Trifle image

Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.

Provided by shellyw715

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 9h50m

Yield 10

Number Of Ingredients 16

Ingredients

1 large mango - peeled, pitted, and cut into 1/2-inch cubes
½ cup white sugar
3 tablespoons lemon juice
1 pinch salt
4 egg yolks
¼ cup unsalted butter, cut into small pieces
3 cups cold milk
1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
1 cup sweetened grated coconut
1 ½ teaspoons vanilla extract
1 cup heavy whipping cream
¼ cup white sugar
1 (12 ounce) package prepared pound cake, cut into cubes
3 bananas, sliced
1 (8 ounce) can crushed pineapple, drained
1 cup sliced fresh strawberries

Steps:

Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 70.6 g, Cholesterol 206.9 mg, Fat 26.4 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 362.3 mg, Sugar 52.8 g

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