Easy Mango Trifle with Vanilla Custard and Fresh Mangoes
Ingredients
- 3 cups fresh mango pieces (from 12 Alphonso mangoes)
- 1 cup fresh mango juice
- 1 teaspoon vanilla extract
- 12 egg yolks
- 1 liter milk
- 50 ml date syrup
- Sea salt to season
- 500 grams eggless wholewheat vanilla cake
Preparation
Bring the milk to a boil. In another steel bowl, whisk the egg yolks and gently add the hot milk into it. Over a double boiler, whisk the egg yolk and milk mixture until it thickens and coats the spoon.
Add the vanilla extract and allow to cool.
When it reaches room temperature, add the date syrup and salt. Note: Do not add date syrup to hot milk as it may curdle.
Mix well and set aside.
Powder the whole wheat vanilla sponge to resemble breadcrumbs.
Cut the mangoes into thin slices.
In the serving bowl or cup, add the cake crumbs and flatten them out. Add some mango juice to sweeten and moisten the sponge.
Pour a ladle of the custard and add some sliced mangoes.
Continue layering until you reach the top of the bowl.
For the final layer, add a thin layer of custard and garnish with mango slices and a sprig of mint.