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Mango Trifle


Cherries – chopped
Thick alphonso mango pulp
1 can
Alphonso mango (optional) peeled and cubed
Sponge cake
1 kg
Thick cream – beaten
1 ½ cups
Vanilla essence
few drops

 Add vanilla essence to the mango pulp. Reserve.

Cut sponge cake in fingers and arrange in a dish. Sprinkle mango pulp over the cake and reserve for 15 minutes.

Cover the cake with mango pieces and pour the cream over the top. Decorate with cherries and chill.

Serve chilled.