This fresh and delicious Raspberry Mango Trifle is surprisingly easy to make!
Fresh raspberries and mango are layered with a creamy raspberry cheesecake mouse and a simple cookie crumble.
This pretty dessert can be made from start to finish in 30 minutes or less!
Feel free to prepare this fresh fruit trifle in individual dishes (as shown), or see the recipe notes to easily make one large trifle.
This recipe was created in partnership with Sprouts Farmers Market.
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This recipe starts with fresh ingredients I picked up at Sprouts Farmer’s Market.
I used raspberries, mango and a bit of coconut in this recipe… but this trifle can easily be customized with your favorites.
Strawberries would be an easy swap with raspberries, and if you don’t care for coconut feel free to simply leave it out with no additional changes. I just added the coconut as an accent because I liked the bit of tropical flare with the mango.
A trip through Sprouts produce section will surely provide all the inspiration you need!
I love shopping at Sprouts because I know I can expect fresh and delicious produce at incredibly reasonable prices! And once I stock up on my fresh produce, I can grab all of my baking essentials from the full line of Sprouts store brand products.
One stop shopping… so I can get home quickly to start baking! Yay!
If you love desserts that highlight fresh fruit, here are a few more of my favorite fruit desserts…
How to Make Raspberry Mango Trifle
Raspberry Mango Trifle
- 2 cups fresh raspberries about 1 pint
- 1 mango large, ripe
- 1/2 cup large coconut flakes optional
- 2 cups Sprouts vanilla wafers measure whole cookies, slightly mounded in cup
- 1/3 cup salted butter or unsalted butter plus 1/4 teaspoon salt
- 4 oz cream cheese 1/2 block
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh raspberries 8-10 berries - this can come out of the pint listed above
- Rinse raspberries, and set aside 8-10 berries, (or about 1/4 cup) on a paper towel to dry. Add the remaining berries to a bowl and sprinkle about a teaspoon of white sugar over the berries. Stir, then move to the fridge. This will help bring out the juices in the berries.
- Peel and dice the mango and set aside.
- Preheat oven to 350°F.
- Spread coconut on a baking sheet and bake for 2-3 minutes in pre-heated oven until golden brown and fragrant. Watch closely, the coconut can easily burn.
- Remove the toasted coconut from the baking sheet and set aside in bowl to cool. Leave the oven on.
- Place cookies in a plastic bag and crush (with a rolling pin, or similar) until the cookies are broken into large crumbs. Pour cookie crumbs into a bowl and pour melted butter over. Stir well, and then spread onto a baking sheet. Bake crumbs in pre-heated oven for about 8 minutes. Watch closely in case your oven cooks unevenly. Remove from oven and allow the crumbs to cool on the baking sheet while you prepare the filling.
- In the bowl of an electric mixer, add cream cheese and blend until smooth. While blending, add a couple tablespoons (estimate) of heavy cream and whip until well incorporated with the cream cheese. Continue blending and slowly pour in the remainder of the heavy cream. Whip on medium speed until thicken and fluffy, but not fully whipped.
- Reduce mixer speed to low and add in the powdered sugar and vanilla. Add fresh raspberries (that were set aside on a paper towel) one or two at a time until the desired color and consistency are reached. Increase mixer speed to medium as needed. The final mixture should be thick and fluffy. If desired, add a drop or two of natural pink food coloring to deepen the color.
- Add the filling to a large piping bag fitted with a large round tip, or large ziplock bag with a corner cut off for easy trifle assembly.
- Assemble trifle by adding a spoonful of cookie crumble to the dishes, and a couple pieces of coconut.
- Add a layer of filling.
- Add a couple raspberries (that have been waiting in the fridge) and a few pieces of mango.
- Repeat with crumble, coconut, filling and fruit.
- Garnish with a few pieces of coconut, if desired.
- Serve immediately, or refrigerate up to one hour before serving.
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Disclosure – I created this recipe in partnership with Sprouts Farmers Market. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.