Mango & Raspberry Trifle



2 packets of raspberry swiss roll, sliced into ½ inch slices
4 packets of raspberry jelly crystals
3 284ml double cream, whipped to soft peaks
3 ½ cups milk
3 cups Supreme Mango Pulp
½ tsp Supreme Cardamom Powder
¼ cup sugar
½ cup milk
6 tbsp custard powder

Fresh mangos, peeled and cut into small pieces
Fresh mint leaves


Layer ½ of the sliced swiss rolls at the bottom of a large trifle bowl. Prepare (according to instructions) 2 packets of crystal jelly, then gently pour over sliced swiss roll making sure the slices are fully submerged. Carefully transfer bowl to the refrigerator and chill until jelly has set. In the meantime make the mango custard. Place a pot over medium-high heat, add 3 ½ cups milk and sugar bring to a boil. In a small bowl mix together ½ cup of milk and custard powder to form a smooth lump free paste. Once the milk comes to a boil add the custard mixture in, stir it gently throughout. Ensure no lumps are formed and keep stirring constantly until custard has thickened. Remove from heat and cool slightly, then stir in mango pulp and cardamom powder and cool completely. Remove set trifle dish from the refrigerator and pour half of the cool mango custard. Carefully transfer the trifle bowl back to the refrigerator to chill. Prepare (according to instructions) remaining 2 packets of crystal jelly and let it cool for 10 minutes. Remove trifle dish from the refrigerator, add remaining swiss roll slices. Then carefully pour slightly cooled jelly over sliced swiss roll making sure the slices are fully submerged. Chill in the refrigerator until set then add remaining mango custard. Top with whipped cream, mangos, raspberries and mint leaves, and serve.

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