Fresh Mango Trifle 鮮芒果杯仔蛋糕 is a dessert I make when fresh mangoes go on sale. Here in Vancouver, we have a very popular Chinese bakery that makes the best mango cakes I’ve ever had. I think it’s better than the ones in Hong Kong. It’s called Michele’s Cake Shop. I am a frequent customer there, but once in a while, I’ll make my Fresh Mango Trifle 鮮芒果杯仔蛋糕 and save $25! Although Michele’s is better, I feel less guilty when making my own!
I’m not much of a baker, so I’ve never tackled making an actual cake. I’m sure it’d look like a mess! So, I love using my little glass cups to compensate for my lack of skill. Using glass cups is easy to make and convenient to eat. Great for entertaining since you can make ahead of time, no slicing, no mess!
I have to admit that I don’t think this is a real trifle. Trifles generally have alcohol and jam as well. Mine only has fresh fruit, cake and cream. The mango rose gives it a bit of elegance (yes, I’m compensating again). As you can see from the photo that I’m not very artistic, but I assure you that it tastes quite good!
If your cup is tall enough, you can even pour in a clear gelatin layer on top to enclose the mango rose (hmmm….reminds me of the rose from Beauty and the Beast). Add some strawberries and blueberries for contrast.
For the cake part, you can buy sponge cake or use my Hong Kong cupcake recipe. It’s a very easy recipe and the cakes come out light and airy. They work quite well for this purpose.
Next time you get fresh mangoes, consider making this easy, delicious and refreshing Fresh Mango Trifle 鮮芒果杯仔蛋糕!
Love mangoes? Me too! Try out my other mango dessert recipes:
- Mango Pudding 芒果布甸
- Mango Pomelo Sago Pudding 楊枝甘露布甸
- Hong Kong Style Mango Pancake 芒果班戟
- Dessert Fettuccini 芒果班戟意粉
Fresh Mango Trifle 鮮芒果杯仔蛋糕
Ingredients
- 8 Hong Kong Cupcakes
or any homemade or premade sponge cake - 4 Mangoes (approx. 3 pounds)
- 500 ml Whipping cream aka heavy cream
- 4 tbsp Confectioner’s sugar aka icing sugar aka powdered sugar
- 3.5 g Gelatin powder
- ½ c Sugar
- 1 c Water
Instructions
- Prepare cupcakes or sponge cakes and slice in half. Cover and set aside
- In a small pot, mix ½ c sugar and 3.5 g gelatin powder. Add 1 c water. Heat contents and stir until sugar and gelatin dissolve. Remove from heat and pour into a bowl. Let cool
- Peel mangoes. Make 2 vertical cuts to separate the 2 sides from the middle pit.
- Each side of one mango should be enough to make 2 roses. Take 4 of the nicest sides and make thin slices, approx. 1-2mm thick
if the slices are too thick, the mango slices will not be easy to roll into the shape of a rose. The amount of mango allocated to making the rose also depends on how big your trifle cup is and how big you want the rose. You may need to have more than 4 mangoes if you want bigger roses - Cut up the rest of the mango meat into small cubes and place into a mixing bowl. Add 2 tbsp of the gelatin mixture and mix well. Cover with plastic wrap and store in the fridge until ready to use
the gelatin mixture will help to maintain the fresh colour of the mango - Making mango roses: use the shorter pieces for the centre, roll it as tight as possible without breaking it. Keep adding petals around it until you get your desired size. Stabilize the rose using 2 (or more) toothpicks
- Dip the rose into the gelatin mixture. You may want to use a spoon to help completely cover the rose. Set the rose aside.
- Continue assembling all the roses. Cover and store in the fridge until ready to use. Store in the fridge to set for one hour
- Pour 500 ml of whipping cream into a mixing bowl. Add 4 tbsp of confectioner’s sugar and beat until stiff
- Strain the chopped mangoes and add to the whipped cream. Gently fold to combine the whipped cream and mangoes.
Cover and store in the fridge if you are not assembling the trifle right away - You are now ready to assemble your trifle. How you assemble may depend on the size and shape of your serving vessel. From bottom up: I simply added a bit of cream to the bottom, then bottom of the cupcake, the mango whipped cream, the cupcake top, a bit of cream and the mango rose on top. Be sure to remove the toothpicks
- Chill in the fridge for 4 hours for best results
- Serve
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