Fresh Mango Trifle 鮮芒果杯仔蛋糕
You will need to use my Hong Kong Cupcake Recipe to make the cake in this recipe. Or use any sponge cake, homemade or pre-made. You can layer the cake or cut them in small pieces and mix with the whipped cream.If using my Hong Kong Cupcake recipe, make the size of your cupcake to fit the trifle cup you’ll be using. I used 5 oz glass cups so I had to reduce the size of my cupcakes. Original yield was 8 tall size cupcakes. I made 12 regular sized cupcakes instead and reduced baking time from 18 minutes to 12 minutes. (I snacked on the extra cupcakes while I made this Fresh Mango Trifle!)
Approximate cost (CAD) $10
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
Nutrition
Calories: 344kcalCarbohydrates: 35gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 96mgSodium: 31mgPotassium: 227mgFiber: 2gSugar: 28gVitamin A: 2054IUVitamin C: 38mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!