A refreshing tropical dessert with layers of creamy mango custard, fluffy whipped cream, juicy mangoes, and soft sponge cake or cookies. Sweet, sunny, and irresistible!

---

🍮 Ingredients

For the Mango Custard:

• 2 cups milk

• 3 tablespoons mango-flavored custard powder

• 1/4 cup sugar

• 1/2 cup mango purée (fresh or canned)

For the Layers:

• 1 to 1½ cups sweetened whipped cream (homemade or store-bought)

• 1½ cups diced ripe mangoes

• 1 cup sponge cake cubes or crushed vanilla cookies

• Optional: Chopped nuts, dried fruits, or mint leaves for garnish

---

🍧 Instructions

1. Prepare the Mango Custard:

1. In a small bowl, mix custard powder with 1/4 cup of milk to form a smooth slurry.

2. In a saucepan, heat the remaining milk with sugar until warm.

3. Gradually add the custard slurry to the warm milk, stirring constantly to avoid lumps.

4. Cook over medium heat until the mixture thickens (about 5–7 minutes), then remove from heat.

5. Stir in the mango purée, mix well, and allow it to cool completely.

---

2. Prepare the Whipped Cream:

• Whip cold heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

• You may also use store-bought whipped cream for convenience.

---

3. Assemble the Trifle:

In a trifle bowl or individual dessert cups, layer the following:

1. A base of sponge cake cubes or crushed cookies

2. A generous spoonful of whipped cream

3. A layer of diced mangoes

4. A layer of mango custard

Repeat the layers until the bowl is filled. Finish with:

• A swirl of whipped cream

• A handful of fresh mango chunks

• A sprinkle of chopped nuts or dried fruits

---

4. Chill and Serve:

• Refrigerate the assembled trifle for at least 2 hours before serving.

• This allows the flavors to meld and the custard to set.

---

✨ Optional Tips:

• Add a layer of crushed pistachios for color and crunch.

• Use alphonso mangoes or ataulfo for the richest flavor.

• Garnish with mint leaves for a fresh finish.