Tropical Mango Trifle


Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.

mango trifle
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
9 hrs
Total Time:
9 hrs 50 mins
1 trifle


Mango Puree:

  • 1 large mango - peeled, pitted, and cut into 1/2-inch cubes

  • ½ cup white sugar

  • 3 tablespoons lemon juice

  • 1 pinch salt

  • 4 egg yolks

  • ¼ cup unsalted butter, cut into small pieces

Coconut Pudding:

  • 3 cups cold milk

  • 1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)

  • 1 cup sweetened grated coconut

  • 1 ½ teaspoons vanilla extract

Whipped Cream:

  • 1 cup heavy whipping cream

  • ¼ cup white sugar

  • 1 (12 ounce) package prepared pound cake, cut into cubes

  • 3 bananas, sliced

  • 1 (8 ounce) can crushed pineapple, drained

  • 1 cup sliced fresh strawberries (Optional)


  1. Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.

  2. Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.

  3. Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.

  4. Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.

  5. Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.

  6. Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.

  7. Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.

  8. Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

Cook's Notes:

Substitute vanilla pudding mix for the coconut if desired.

It's easier to put the mango puree down before the coconut pudding.

You may add layers of whipped cream to the trifle if desired. I usually don't. If you don't feel like the extra work, Cool Whip(R) works well instead of whipped cream.

Nutrition Facts (per serving)

532 Calories
26g Fat
71g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 532
% Daily Value *
Total Fat 26g 34%
Saturated Fat 17g 83%
Cholesterol 207mg 69%
Sodium 362mg 16%
Total Carbohydrate 71g 26%
Dietary Fiber 3g 11%
Total Sugars 53g
Protein 7g
Vitamin C 26mg 130%
Calcium 135mg 10%
Iron 1mg 6%
Potassium 444mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love