Mango and cardamom trifle pots recipe
Add a South-Asian twist to a summer trifle. Mango purée is layered with custard, jelly and whipped cream - made extra-special with cardamom. A magical, make-ahead summer dessert
See method- Serves 4
- Takes 20 mins plus cooling and setting
- 319 calories / serving
- Vegetarian
- Gluten-free
Ingredients
- 57g sachet raspberry jelly crystals
- 1 large mango, peeled and destoned (you need 350g fresh mango flesh)
- 3 cardamom pods, seeds finely ground
- 200ml whipping cream
- 300g custard
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Shop ingredientsEach serving contains
- Energy
- 1325kJ 319.0kcal
- Fat
- 22g
- Saturates
- 14g
- Salt
- 0.2g
- Sugars
- 22g
of the Reference intake
Carbohydrate 33.8gProtein 3.4gFibre 1.1g
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- Prepare the jelly to pack instructions, but reduce the amount of water by 75ml for a firmer set. Once set, use a sharp knife to cut into 2cm cubes.
- Put 200g mango into a blender and blitz until you have a smooth purée. Transfer to a bowl. Chop the remaining 150g mango into very small pieces.
- Put the ground cardamom seeds and cream in a bowl and whip to soft peaks.
- To assemble the trifles, divide half the custard among 4 glasses or bowls. Top each with 2 tbsp jelly cubes. Add 2 tbsp cardamom cream, then divide the puréed mango between each glass. Repeat with the remaining custard, jelly and cream, then top with the fresh mango pieces. Serve chilled.
- Tip: Prepare the trifles a day ahead and keep chilled in the fridge, or prepare just the jelly and mango purée and keep chilled to give you a head start.
- See more Summer desserts
