Mango trifle pudding

Recipe by
Total Time:
4.75 hours
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.