Mango Trifle

This is my entry for Mango Mingle, organized by Meeta of What's For Lunch, Honey?
An easy dessert, anyone can make.

The Kent mangoes from Mexico, which are the closest to the Indian Badami, and my favorite, are just coming out and not ripe enough, so I had to settle for Manila Mangoes from the Phillipines for this event.

I first learned to make Pineapple Trifle in my high school cooking class. It was an instant hit at home and my mother encouraged me to make it for parties. One mango season when the house was filled with the heady aroma of ripe mangoes, I substituted mangoes for canned pineapple in the trifle and that was so delicious.

Here's the recipe:

1 store-bought angel food cake (Mine was in a big bundt pan so I used some and froze the rest).
6 really ripe sweet mangoes, peeled and cubed.
1 cup mango, or pineapple juice. (any juice you think goes with mango is fine here).
1 6 oz container fat-free whipped cream.

For the custard I used my blancmange recipe below, using 5 cups milk, 5 dessert spoons sugar (I used sugar instead of Splenda here, as kids were going to have the trifle too), 5 rounded dessertspoons cornstarch, and BOTH almond and vanilla essence.
Shortcut: Use instant pudding mix.
I remove the custard from the stove before it gets too thick.
I do this for trifle only as I want to pour the custard and let the cake soak in it.

If you have the pulpy juice of mangoes or are using pineapple juice, make your custard thicker so it forms another layer for people to see through the glass bowl.

If using thin custard, pour one layer over the cake, return the custard to stove and thicken so it will set for the topmost layer.

Slice/cube cake into 1" thick pieces and layer a glass bowl or individual dessert bowls with it.
Some people melt jam and spread it over the cake at this stage...I don't.
Pour just enough juice to soak the cake...don't drown the cake in juice.
For the juice: If I have really good ripe mangoes I squeeze one or two into pulp and use that. If the mangoes are not that juicy I just use canned/bottled juice.
Place fruit over cake in a single layer.
Pour custard over cake.
Here again, some people use a layer of whipped cream...I don't.
Repeat layers: cake, juice, fruit, custard.
If this is your last layer, set the bowl in the refrigerator for 4-6 hours, to chill the trifle thoroughly.
If you're in a hurry, use the instant pudding which is mixed with cold milk, pre-chill your fruit and your juice, and you can omit the chilling step but it does taste better after a few hours in the fridge.
Decorate with a few pieces of reserved mango and some nuts or cherries...let your imagination be your guide.
I drizzled half a tsp of melted strawberry jam for color contrast on top.

Blancmange/custard.

Heat 4 cups milk with 5 rounded Tbsps sugar on the stove.

Add 1/2 tsp each of almond and vanilla essence.

Mix fifth cup COLD milk with 5 level tablespoons cornstarch without any lumps.

When milk on stove comes to a boil, pour in cornstarch mix, stirring constantly.

Keep stirring till it thickens to desired consistency.

If it has lumps, strain.

If you are not a patient person or too scared to try this, use a large box of instant pudding mix, and follow directions.  If you want to soak the cake in custard remove half the custard to another bowl before it sets, and add more milk so it is runny.

Make it lighter:

Using Splenda and non-fat milk in the custard, and fat-free whipped cream.

Make it Eggless

Use a cake mix and substitute 1 rounded tablespoon plain yogurt for each egg the recipe calls for.

Optional: sometimes I use a cap full of sherry/Cointreau/liquer over the cake layer.
British trifles, served at Army dinners in India, long after Independence, always had a hint of alcohol in them...I guess that was the reason I always felt so happy after trifle and it is still one of my favorite desserts!  Enjoy.

LITE CHERRY TRIFLE

Shortcut Lite Cherry Trifle

No cherries?  No fear!
Comes out great with strawberries, mangoes and pineapple.
As mangoes have so much pulp/juice, squeeze one mango and use over cake.  Omit cooking custard for this unless you want an additional layer of richness.

Over the years my trifle has been adapted for those who don't eat eggs even in desserts.  Using non-dairy whipped cream has made it lighter for those who avoid artery clogging foods.

I usually make this version of trifle with strawberries but this year cherries have flooded the market and are so sweet I wanted to do something special with them.

As I researched recipes on the Internet I found a cake idea I liked here:  http://thepioneerwoman.com/cooking/2011/01/cherry-cake-pudding/

Startled by the similarity of this recipe to my original one (great minds think alike), I started building on her idea and assembled my own version.  Meditating on this recipe brought to mind this favorite combo:
Cherries+chocolate+almonds.

1 cup fresh dark cherries, split and pitted (Done while watching TV with towel over my lap as the juice stains.  I personally don't care for canned fruit.)
1 Tbsp cornflour
1-2 tsps lemon juice
1 box chocolate cake mix. (I used a mix as a shortcut.)
1/2 cup almond paste (I got this in a can, SOLO brand in a regular grocery store and was surprised at the good quality of the product.  If you can't get this grind blanched almonds with a little sugar/Splenda to taste).
Almond essence.
6 pkts Splenda/sugar substitue
Non dairy whipped cream/fresh whipped cream.

1. Compote.

Add two cups water to cherries and simmer with Splenda till soft but not mushy.
Strain cherries, return liquid to stove with 1-2 Tbsps cherries.
Dilute cornflour in 1/2 cup water...make sure it is very smooth.
Add to simmering liquid and stir till thickens (1-2 mins).
This should not get too thick; consistency should be like pancake/dosa batter.
If it gets too thick, add some more water.
Add two drops almond essence.
Add lemon juice, stir and set aside.
This is not a thick jam/jelly compote.

2.  Cake

Heat oven to 350 (according to instructions on cake box).
Prepare cake mix.  (I added 3 Tbsps THICK yogurt instead of eggs.)
After batter is ready I added cherries and stirred, making sure cake batter has the right consistency.  (It should as the cherries have some liquid.  If it doesn't have the right consistency, add a little water but don't overdo.)
Pour into greased, floured pan and bake as directed.
Test doneness before removing.  Cool.
(Baking this in a foil pan or glass dish will make it easier to assemble and serve in the same dish.  I made individual servings for Bridge.)

3.  Assembly

Spread almond paste on cake.
Pour compote over it.
Just before serving, add whipped cream. (I've added a little but that's a personal preference.)
Can be served at room temperature or cold.

Tastes good with vanilla ice-cream too.

Optional:  you could add a tablespoon of brandy over the cake if you like the flavor.

My Bridge guests couldn't believe this was a 'lite/diabetic and cholesterol friendly' dessert (depending on how much you eat of course).  As one friend said, "This is SUPER!"

For Strawberry Trifle:  To compote add all strawberries and half a cup strawberry jam (while cooking) and vanilla essence.
Assemble:  Plain cake/compote/whipped cream.

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Geeta Kakade

October 9 at 10:15am · Edited

Mango Fool

"Try this Fool."
"What! How dare you? Who are you calling a Fool. YOU *&^#* fool."
"No, no, no, no! Not that kind of fool Ms. Short Fuse...this kind...."

"Foole is first mentioned as a dessert in 1598 (together with trifle),[1] although the origins of gooseberry fool may date back to the 15th century.[2] The earliest recipe for fruit fool dates to the mid 17th century." Wikipedia.

This desert was brought to India by the British and has an original version that combines heavy whipped cream, custard, sugar, flavorings. Strawberries, raspberries and the original gooseberries are the fruits named but try any fruit you think will do well in the recipe.
My version lives up to my reputation of one always on the lookout for 'simple' and 'quick' recipes. The original version is available on the Internet.
A fool can be made with any really ripe fruit you want...at a pinch you can use canned fruit like peaches too.
I found some Kent mango slices in my freezer and decided to use them. Kent is the best variety of mango we get in Southern CA and so when the short season is at its peak, I freeze some of the fruit.
I cut up a couple of slices to tiny cubes and set that aside.
I whisked the slices of fruit in the food processor till pulpy, not smooth.
Then I folded in whipped cream from a tub (you can use fat free, sugar free or the original version.) I added a spoon of vanilla, 1/2 a tsp of fresh ginger juice and half a tsp of cardamom powder (all optional). Instead of folding in by hand, you can continue doing this in the FP at it's lowest setting. When done add the mango cubes set aside.
This recipe does not have proportions as you have to fold in enough whipped cream till you see a setting consistency then spoon into dessert cups/servers and chill thoroughly. The advantage is you can add more or less fruit.
To the small tub of whipped cream I added roughly the same amount of fruit.
Top off with a dollop of whipped cream and a sprinkle of cardamom or a piece of the fruit you've used. Chill thoroughly...it thickens/sets more.
This dessert literally melts in the mouth, takes little effort and is light and healthy. 
And so I say..."Enjoy this Fool and your weekend".