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Mango and cardamom trifle pots recipe
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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
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Energy
1325kj
319kcal
16%
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Fat
22g
32%
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Saturates
14g
69%
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Sugars
22g
24%
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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