Mango trifle pudding
Curries With Bumbi · ♥ 2.5K likes · 240.7K views · 5 min video
Timestamp
Ingredients
Method
Techniques
- 1½ cup heavy whipping cream
- 4 tbsp powdered sugar
- 454 g store-bought pound cake
- 2½ cup canned mango puree
- 1 cup diced mangoes
- 700 ml milk
- 3 tbsp vanilla flavored custard powder
Put 700 ml of milk in a pan. In a bowl, mix about three heaped tablespoons of custard powder with some of the milk to a smooth paste.
- 6 tbsp sugar
Heat the milk on medium, add about six tablespoons of sugar, and when it boils, lower the heat right down or switch it off.
Pour in the custard mixture in a thin stream while whisking constantly, so it does not form lumps.
Return to medium-low and stir a few more minutes to a dropping consistency; it thickens more as it cools. Cool to room temperature, stirring now and then so no skin forms.
Whip chilled heavy whipping cream with powdered sugar, chilling the bowl and beaters first so it stiffens faster.
- 4 tbsp sugar
Lay slices of pound cake in the bottom of the bowl. Sweeten the mango puree with four tablespoons of sugar and spread it over the cake.
Spread custard over the mango, scatter diced mango, and drop on a few spoonfuls of whipped cream. Repeat for three layers in all.