This colorful Mango Trifle layered with mango custard and mango-soaked sponge cake can be transformed into a fun Halloween treat with candy corn topping.
Recipe and photo courtesy of National Mango Board
Makes 4 servings
The Mango Custard:
4 large egg yolks
1 c. fresh mango, pureed
2 T. cornstarch
1 c. 2% milk
½ c. heavy cream
¼ c. honey
¼ t. ground tumeric
½ t. vanilla
The Mango-Soaked Sponge Cake:
2 c. pound cake, diced into ½-inch pieces, divided
1 c. mango nectar, divided
½ c. fresh mango, diced
The Whipped Topping:
1 c. whipped cream or whipped topping
Candy corn, for garnish (optional)
In a bowl, whisk together egg yolks and mango puree until well incorporated.
In a 2-quart saucepan, add cornstarch. Slowly whisk in milk until well incorporated. Whisk in cream and honey. Place over medium heat and heat to approximately 180°F. Do not let boil.
Slowly* temper the milk mixture into the bowl with the egg yolks and mango. Return mixture back to the saucepan over medium heat and stir in ground turmeric. Bring to a boil, hit at least 210°F, constantly whisking the entire time. Once the temperature hits 210°F, return the heat to low and allow to simmer for 5 minutes. Remove from heat, whisk in vanilla. Divide evenly into 4 trifle cups and refrigerate for at least 4 hours, or overnight for best results.
Once chilled and ready to serve, top each trifle cup with ½ cup pound cake, 2 tablespoons fresh mango, and top with ¼ cup mango nectar. Top with whipped cream of choice and candy corns if using.
*Be sure to slowly incorporate the milk with the cornstarch so you don’t get lumps. Temper means to constantly whisk the yolk and the mango while adding a light stream of hot milk to it with a ladle. This helps to slowly bring up the temperature of the egg yolks. If you don’t do this slowly, the egg yolks will cook and get lumpy.
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