Raspberry Mango Trifle
Fresh, beautiful, delicious... and surprisingly easy to make! This can be prepared from start to finish in about 30 minutes.
- 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.
Mango - I would suggest purchasing 2 mangoes, as it's important that the mango is nice and ripe and flavorful and sometimes it's hard to tell until you cut into it.
Coconut - If you really do not care for coconut, you may omit it from the recipe without making any additional adjustments.
To prepare a large trifle - Depending on the size of your dish, you may double or triple the listed recipe to create one large trifle.
To prepare in advance - The crumble can be prepare a day or two in advance and stored in an airtight container, at room temperature. The filling can be made up to 4 hours in advance and stored in the fridge.
Calories: 592kcal | Carbohydrates: 51g | Protein: 5g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 103mg | Sodium: 317mg | Potassium: 251mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1539IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 1mg