Tropical Mango Trifle

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine mango, ½ cup sugar, lemon juice, and salt in the bowl of a food processor; pulse until smooth. Add egg yolks; process for 15 seconds. Pour mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much purée as possible. Discard solids in sieve.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Fill a large saucepan with 2 inches water; bring to a simmer. Set the metal bowl on top; whisk mango purée until thickened and an instant-read thermometer inserted into center, without touching the bowl, registers 170 degrees F (77 degrees C), about 10 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place the metal bowl on a towel on a flat work surface; whisk in butter, one piece at a time, until blended. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine milk and pudding mix in a medium saucepan; bring to boil, stirring constantly until thickened. Off heat, fold in coconut and vanilla. Cover the bowl with plastic wrap; refrigerate until set, about 1 hour.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place ½ pound cake cubes in bottom of a large trifle bowl; layer ½ each bananas, pineapple, and strawberries on top. Spoon ½ each mango purée and coconut pudding on top. Repeat layers with remaining ½ each pound cake, bananas, pineapple, strawberries, mango purée, and coconut pudding.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.'}

📊 Nutrition Facts

Per serving (10 servings total)

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