Ingredients

• For the custard:
• 1.5 litres - full cream milk
• 5 to 6 tbsp - custard powder (vanilla flavour)
• 12 tbsp - sugar
• few drops - mango essence
• Others:
• 1/2 cup - sugar syrup
• Sufficient mango jam
• 4 - alphonso mangoes (pulp)
• 1/2 kg - sponge cake
• 2 - alphonso mango (peeled and finely chopped)
• 1 - alphonso mango (peeled and cut into thin slices for decoration)

How to Make Mango trifle pudding

• To make the custard:
• Boil the milk on medium flame. After 2-3 boils, add sugar and mix it well.
• Boil for a few more minutes till the sugar dissolves.
• Dissolve the custard powder in 1/2 cup of cold milk and gradually add it to the milk, stirring continuously with another hand to avoid any lumps.
• Boil till you get a thick pouring consistency.
• Let it completely cool.
• Add a few drops of mango essence and refrigerate it for 2-3 hours.
• To make the trifle pudding:
• Make the custard in advance and refrigerate it.
• Cut the sponge cake horizontally into two halves.
• Moisten one half of the cake with some sugar syrup.
• Place this moistened half of the cake in a rectangular/ square tin or glass dish.
• Evenly pour some custard on the cake till the cake is well covered.
• Evenly apply a layer of mango jam on it.
• Top it with a layer of mango pulp and some chopped mango pieces.
• Moisten another half of the cake with some sugar syrup and place it on the first half.
• Again pour some custard on it.
• Arrange the remaining mango pulp with some mango pieces on it.
• Cover this with the remaining custard and decorate it with thin mango slices.
• Refrigerate it for 3-4 hours.
• Serve chilled.