Inspired by the Great British Bake Off to try some new flavors – I made Mango Trifle for Samir’s birthday dinner last night. The recipe is very easy and so delicious.

Ingredients

2-3 cups of cake (angel food, lady fingers or yellow cake, unfrosted) cut into 1″ slices
14 oz (or more) frozen mango pulp, or fresh mango chunks
Cardamom Custard (recipe below)
2 Tbsp rum
fresh mango chunks
whipped cream

Cardamom Custard:
1 cup sugar
1/2 tsp salt
1/4 tsp ground cardamom
1/4 cup cornstarch
5 cups whole milk (Can also substitute fat-free 1/2 & 1/2 for some of the milk.)
4 eggs, well beaten in a medium sized bowl

Blend sugar, salt, cardamom, cornstarch and whole milk in a large saucepan on medium heat. Bring to a gentle boil stirring constantly. Once the custard reaches the boil, remove from heat and add 1 cup to the eggs in the bowl, stirring vigorously so the eggs don’t cook. Add another cup of milk mix to the eggs, and continue stirring.

Return the whole thing to the saucepan and put back on medium/low heat. Heat for 1-2 minutes until the custard is just starting to bubble a little. Don’t leave it for a second at this point or it will curdle. Remove from heat and let cool. It will thicken as it cools.

Toss mango in a bowl with rum and a little powdered sugar if needed. (Frozen mangoes are kind of hit and miss in terms of sweetness.)

To assemble:

Place cake in a thin layer on the bottom and sides of a large bowl or clear trifle dish. (Be a bit neater if using a clear trifle dish.) Place mangoes and rum liquid over cake, placing some on the outside so they show. Pour cooled Rich Custard over fruit and cake, cover and refrigerate at least a couple of hours until lightly set.

Just before serving, top with whipped cream and fresh mango chunks and dust with ground cardamom.