How to make Mango Pound Cake
**Ingredients:**
- 2 cups ripe mangoes, peeled and diced
- 1/4 cup sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 package (about 3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 2 cups heavy cream, whipped
- 1 teaspoon vanilla extract
- 1-2 cups sponge cake or pound cake, cut into cubes
- 1/2 cup mango puree (blended ripe mango)
**Optional Toppings:**
- Sliced almonds, mint leaves, additional diced mangoes
**Instructions:**
1. **Prepare Mangoes:**
In a bowl, combine diced mangoes with sugar and lemon juice. Set aside to macerate for about 15 minutes.
2. **Make Vanilla Pudding:**
In a separate bowl, prepare the instant vanilla pudding according to the package instructions, using cold milk. Allow it to set.
3. **Whip Heavy Cream:**
In another bowl, whip the heavy cream with vanilla extract until stiff peaks form.
4. **Assemble Trifle:**
Layer the bottom of a trifle dish or individual serving glasses with a portion of the cake cubes.
5. **Add Mango Mixture:**
Spoon some of the macerated mangoes over the cake layer.
6. **Layer with Vanilla Pudding:**
Pour a portion of the vanilla pudding over the mango layer.
7. **Add Whipped Cream:**
Top the pudding layer with a portion of the whipped cream.
8. **Repeat Layers:**
Repeat the layering process until you reach the top of the trifle dish or serving glasses, finishing with a layer of whipped cream on top.
9. **Drizzle Mango Puree:**
Drizzle mango puree over the final layer of whipped cream.
10. **Chill:**
Refrigerate the mango trifle for at least 2-3 hours to allow the flavors to meld and the dessert to set.
11. **Garnish and Serve:**
Before serving, garnish the top with sliced almonds, mint leaves, or additional diced mangoes if desired.
12. **Serve and Enjoy:**
Spoon out servings of the mango trifle, ensuring each layer is represented. Enjoy your delightful mango trifle!
This dessert combines the sweetness of ripe mangoes with the creaminess of pudding and whipped cream, creating a delicious and visually appealing trifle.
