Christmas cake plus in-season mangoes equals a dessert that will delight during the festive period. This is a good recipe for using up leftover Christmas cake, or you can simply buy extra cake!
How to make a merry mango trifle: key tips
When adding your sherry, make sure you try to sprinkle it evenly over the cake slices in the dish, so that all the cake gets an even sherry kick, and there aren’t some slices that are too boozy.
The beauty of a trifle is seeing all the layers through the glass side of your trifle dish, so be extra careful when making your cream layers so that there aren’t smudges of cream up the side of the bowl.
Placing the trifle in the fridge for at least 3 hours, or overnight, ensures that the cake absorbs the alcohol and mango juices, and the custard cream is lovely and firm. It’s a great dessert to prep the day before Christmas Day so that all you have to do on the big day is serve it!
Key ingredients in this merry mango trifle recipe
Choose firm, in-season mangoes for this trifle, as they’ll be at their sweet best.
An everyday supermarket fruit cake is fine for this recipe, or you can use homemade fruit cake if you have some. Just be sure that the cake is quite fresh and moist, and not dried out, otherwise it will crumble rather than slice nicely.
Brandy custard and whipped double cream combine wonderfully to create the thick custardy cream layers of this trifle.
This recipe calls for sherry, but if you can use an alternative, if you prefer. Take a look at the notes below the recipe for some ideas.
Here are some more incredibly tasting and looking trifle recipes to try. I have my eye on this decadent Cherry Ripe trifle!
This recipe was originally submitted by suetabor, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 800 g fruit cake sliced
- 1/4 cup sherry
- 500 g brandy custard
- 300 ml double cream whipped
- 4 mangoes fresh peeled sliced
- 120 g fresh raspberries *to serve
Method
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Step 1Cover base of 2L dish with cake slices and sprinkle with sherry.
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Step 2Whip cream to soft peaks. Mix together custard and cream in a bowl. Pour half over cake and spread.
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Step 3Top with half the mango and repeat layer.
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Step 4Top with remaining custard and cream mixture and refrigerate for 3 hours or overnight.
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Step 5Top with raspberries to serve.
Recipe Notes
What can I use instead of sherry in this merry mango trifle?
If you have brandy, sweet vermouth, port, rum, brandy or Grand Marnier in your cabinet, then feel free to use one of these liquors or spirits instead of the sherry.
How can I make this merry mango trifle alcohol-free?
If you prefer a non-alcoholic version of this trifle, try some apple juice in place of the sherry – it will add the moisture and sweetness needed. For an alcohol-free brandy custard, simply choose a store-bought custard that is just flavoured with brandy extract and contains no alcohol. You’ll still get that lovely subtle brandy flavour that makes this trifle really good.
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