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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

Serves 4
Takes 20 mins plus cooling and setting
319 calories / serving
Vegetarian
Gluten-free

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

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.
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.
Put the ground cardamom seeds and cream in a bowl and whip to soft peaks.
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