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Mango Curd and Pineapple Trifle

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Mango Curd and Pineapple Trifle

I love desserts. I am quite picky about what I will eat, though. I feel if I am going to ingest all those calories, it better be worth my while. Homemade treats are the best or if they are bought from a reputable store or eaten at a fabulous restaurant.

One of my favorite things to eat is trifle. I have made many versions over the years. I grew up with it and eating it invokes lots of good memories of childhood. My Mom made the basic version- cake, plain custard, strawberry jam and mixed fruit- and of course lots of freshly whipped cream. It was absolutely delicious! Somehow I can eat loads of it- I am not a big eater (well, my husband may disagree with that statement…). It is so light with the custard and the cream that it is very easy to keep eating.

I am always thinking of different variations of this yummy treat. I love mangoes and pineapple together- so I decided to pair them in a trifle. As I write – blackberries and mangoes are coming to mind- I think the next one will include the two fruits- yum!

It is deceivingly easy to make. When people look at the trifle bowl, they get very intimidated. The only thing that takes a little while to make is the curd- which can be made the day before. Shortcuts can be taken as well- store bought mango curd can be used – although I have never seen it. You can substitute lemon curd instead. The rest is just layering the ingredients- pineapple, whipped cream and the cake- very simple.

I would definitely make this for a holiday dinner. Absolutely delicious- money back guarantee….

Mango Curd

  • 4 large egg yolks
  • ¾ cup turbinado sugar
  • 2 tablespoons cornstarch
  • 1 cup mango puree
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoon orange zest

In a large saucepan stir sugar, cornstarch, mango puree, butter, lemon juice and orange peel. Cook over medium heat till thickened and bubbly. Beat the egg yolks in a small bowl and add half of the thickened mixture to temper it. Return the egg mixture into the saucepan and bring to a gentle boil. Cook, and stir for 2 minutes more. Strain through a fine strainer and cover the surface with plastic wrap and chill. Yields about 2 cups.

  • 1 11 oz store bought frozen plain pound cake, sliced thin
  • 2 cups whipping cream beaten stiff with 2 tablespoons vanilla sugar
  • 2 cups crushed pineapple including the juice
  • 1 trifle bowl or any deep glass dish

Divide the cake into two portions. Add one portion of the sliced cake at the bottom of the trifle bowl, covering the entire bottom. Next, spread half of the crushed pineapple followed by half of the mango curd. Top the mango curd with half of the whipped cream. Repeat the process and set in the fridge for at least 4-5 hours before serving.

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1 Comment
Rahul Sarin
at

I want to eat this!!!!!!!

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