Our mango trifle is the perfect dessert when warmer weather hits. It’s full of tropical flavors and vibes from the fresh mango chunks that are layered between soft angel food cake, coconut pudding, and homemade whipped cream. This easy dessert is made with simple ingredients and no baking is required!
I really love make fruity desserts especially when they are no bake. My chocolate cherry pie and no bake blackberry cheesecake are always a big hit, but this time I wanted to try out a fruit we often forget about…the mango!
If you enjoy angel food cake recipes, be sure to my pineapple angel food cake or this refreshing apricot delight. Both are great for spring and summer. Plus, they are light and airy.
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🥭 Ingredients:
- angel food cake – we used 8 oz of mini angel food cakes. If you grab a full size one you may have some leftover.
- coconut instant pudding mix – if you can’t find coconut you can use vanilla.
- regular milk – keep it cold before adding to the pudding mix.
- diced mangoes – we used about 4. The best mangoes to use are the ones that are ripe.
- granulated sugar – sweetens the trifle and helps to draw the juices out of the mango.
- lemon juice – helps to maintain the vibrant color of the mango slices.
- heavy cream and powdered sugar – to make homemade whipped cream
- chopped macadamia nuts, toasted shredded coconut, toasted, and white chocolate curls – for a garnish on top of the cake.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
We love topping this mango dessert with piped whipped cream, toasted coconut, and white chocolate curls.
Substitutions and Variations
- Cake: feel free to use a homemade angel food cake recipe, or another type of sponge cake. Store-bought angel food cake is much easier and still has the same great taste.
- Pudding: we like the tropical flavor that the coconut adds, but you could also use vanilla or cheesecake.
- Individual glasses: instead of a large trifle bowl, you can make individual desserts. Just use see through cups to show off the pretty layers.
- Cool Whip: can be used in place of fresh whipped cream.
🔪 Instructions:
PREP: Slice the angel food cake into small cubes and set aside. Peel and dice the fresh mangoes and place in a large bowl. If you are not familiar with cutting up a mango, use this video to learn how to dice a mango without making a squishy mess!
Step 1: Place ⅓ of the cake cubes in the bottom of the trifle dish.
Step 2: In a separate bowl, stir the milk and pudding mix together and set aside.
Step 3: Toss the chopped mangoes in the lemon juice and sugar, set aside.
Step 4: Spoon ⅓ of the pudding mixture on top of the cake pieces, then spread ⅓ of the whipped cream on top of the pudding layer. Repeat this process for the next layer, and the third layer.
Pro Tip: If you care about how the dessert looks through the dish, you can always pipe the whipped cream around the perimeter for a nicer border.
Step 5: Add the whipped cream, remaining mangoes, toasted coconut, and nuts on top.
SERVE: Garnish the trifle with chopped white chocolate pieces or chocolate curls.
Recipe Tips for a Tropical Mango Trifle
- As the trifle sits, the mango will soften and be extra juicy. If you do not want to use mango juice in the trifle, omit the sugar, but still toss with the lemon juice.
- If using a stand mixer, the whisk attachment works the best for making the whipped cream.
- Homemade whipped cream: Beat the heavy whipping cream on high speed using a hand mixer until soft peaks form. Add the powdered sugar, and continue mixing until stiff peaks form.
- How to toast coconut: Spread a few tablespoons of sweetened coconut flakes on a cookie sheet. Bake for 3-5 minutes at 350°F, stirring once until lightly toasted. Transfer from the pan to a dish or on top of the trifle immediately or it will continue cooking and burn on the baking sheet even when it is out of the oven.
- How to make chocolate curls: Use a hand peeler and go gently across the white chocolate bar. You can also melt the chocolate in a large saucepan or microwave-safe bowl, spread it onto a parchment lined baking sheet and refrigerate it. Once it sets use a spatula or scraper to make curls.
Fun Fact
In India, mangoes are a symbol of friendship and love. – Harry & David
Recipe FAQs
Leftover cake should be covered and refrigerated. It will stay fresh for up to 3 days. We do not recommend freezing.
You can make them up to 24 hours in advance, but after that we find that the texture starts to get a little soggy.
More Beautiful Trifle Desserts
If you tried this Mango Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mango Trifle
Ingredients
- 8-10 oz. angel food cake
- 5.1 oz. package coconut instant pudding mix or substitute vanilla
- 3 cups cold milk
- 3 cups diced mangoes about 4 mangoes
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 cup chopped macadamia nuts
- 1 cup shredded coconut toasted
- 2 oz. white chocolate curls or chopped
Instructions
- Slice angel food cake into cubes and set aside.
- Whisk together instant pudding mix and milk. Set aside.
- Peel and dice mangoes. Toss with granulated sugar and lemon juice and set aside.
- Whip heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
- Assemble the trifle by layering ⅓ of the angel food cake pieces. Spoon ⅓ of the pudding over the angel food cake, followed by ⅓ of the whipped cream.
- Spoon ⅓ of the mango pieces over the pudding and whipped cream and then sprinkle ⅓ of the macadamia nuts and toasted coconut with the mangoes.
- Repeat a second and third layer of the ingredients, placing the final whipped cream, mangoes, coconut, and macadamia nuts neatly for a nice presentation.
- Top with some white chocolate curls or pieces, as desired.
Notes
Nutrition
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