Mango Blueberry Trifle
Indulge in the vibrant layers of a Mango Blueberry Trifle, a stunning no-bake dessert that combines tropical sweetness with a burst of berry freshness. Perfect for summer gatherings or light after-dinner treats, this easy-to-assemble recipe features juicy diced mangoes, plump blueberries, fluffy sponge cake cubes, and creamy vanilla custard—all crowned with a luscious layer of whipped cream. Each spoonful offers a delightful balance of flavors and textures, from the soft cake to the fruity brightness and creamy richness. Garnished with fresh mint leaves, this chilled dessert is as visually appealing as it is delicious. Quick to prepare in just 20 minutes and ideal for make-ahead servings, this trifle is a crowd-pleaser that will elevate any occasion.
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Recipe Information
Ingredients
- 2 large (peeled and diced) Ripe mangoes
- 1 cup Fresh blueberries
- 4 slices (cut into small cubes) Sponge cake
- 3 cups (store-bought or homemade) Vanilla custard
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 5 leaves (optional, for garnish) Mint leaves
Instructions
Dice the peeled mangoes into small chunks and set aside.
In a medium-sized bowl, whip the heavy whipping cream using a hand mixer or whisk until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Set the whipped cream aside.
If you haven’t done so already, cut the sponge cake into small bite-sized cubes.
In serving glasses or a large trifle dish, start assembling the trifle in layers.
Begin with a layer of sponge cake cubes at the base. Press lightly to create an even layer.
Add a layer of diced mangoes on top of the cake, followed by a layer of blueberries.
Pour a layer of vanilla custard over the fruits, ensuring it covers them completely.
Add a dollop of whipped cream over the custard and spread gently, creating a clean layer.
Repeat the layering process (cake, mangoes, blueberries, custard, and whipped cream) until the container is filled or ingredients are used up. End with whipped cream on top.
Garnish the top layer with a few blueberries, diced mangoes, and optional mint leaves for color and freshness.
Chill the assembled trifle in the refrigerator for at least 2 hours to allow the layers to set and flavors to meld.
Serve the Mango Blueberry Trifle chilled and enjoy this fruity, creamy dessert!
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 316.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1020 mg | 78% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
