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Mango trifle pudding Recipe

Mango trifle pudding is a popular Indian Dessert
Author :
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Chilled-Frozen Recipe
Difficulty :
Preparation Time :
4 hours
Servings :
Serves 12
Rated 2.5 based on 100 votes


  • 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:

    1. To make the custard:
    2. Boil the milk on medium flame. After 2-3 boils, add sugar and mix it well.
    3. Boil for a few more minutes till the sugar dissolves.
    4. 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.
    5. Boil till you get a thick pouring consistency.
    6. Let it completely cool.
    7. Add a few drops of mango essence and refrigerate it for 2-3 hours.
    8. To make the trifle pudding:
    9. Make the custard in advance and refrigerate it.
    10. Cut the sponge cake horizontally into two halves.
    11. Moisten one half of the cake with some sugar syrup.
    12. Place this moistened half of the cake in a rectangular/ square tin or glass dish.
    13. Evenly pour some custard on the cake till the cake is well covered.
    14. Evenly apply a layer of mango jam on it.
    15. Top it with a layer of mango pulp and some chopped mango pieces.
    16. Moisten another half of the cake with some sugar syrup and place it on the first half.
    17. Again pour some custard on it.
    18. Arrange the remaining mango pulp with some mango pieces on it.
    19. Cover this with the remaining custard and decorate it with thin mango slices.
    20. Refrigerate it for 3-4 hours.
    21. Serve chilled.


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