Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Mango and cardamom trifle pots recipe

Mango and cardamom trifle pots recipe

5 ratings

Add a South-Asian twist to a summer trifle. Mango purée is layered with custard, jelly and whipped cream - made extra-special with cardamom. A magical, make-ahead summer dessert See method

Ingredients

  • 57g sachet raspberry jelly crystals
  • 1 large mango, peeled and destoned (you need 350g fresh mango flesh)
  • 3 cardamom pods, seeds finely ground
  • 200ml whipping cream
  • 300g custard

Each serving contains

  • Energy

    1325kj
    319kcal     16%

  • Fat

    22g 32%

  • Saturates

    14g 69%

  • Sugars

    22g 24%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 33.8g Protein 3.4g Fibre 1.1g

Method

  1. Prepare the jelly to pack instructions, but reduce the amount of water by 75ml for a firmer set. Once set, use a sharp knife to cut into 2cm cubes.
  2. Put 200g mango into a blender and blitz until you have a smooth purée. Transfer to a bowl. Chop the remaining 150g mango into very small pieces.
  3. Put the ground cardamom seeds and cream in a bowl and whip to soft peaks.
  4. To assemble the trifles, divide half the custard among 4 glasses or bowls. Top each with 2 tbsp jelly cubes. Add 2 tbsp cardamom cream, then divide the puréed mango between each glass. Repeat with the remaining custard, jelly and cream, then top with the fresh mango pieces. Serve chilled.

Tip: Prepare the trifles a day ahead and keep chilled in the fridge, or prepare just the jelly and mango purée and keep chilled to give you a head start.

See more Summer desserts

You may also like

Be the first to comment

Before you comment please read our community guidelines.