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Mango Custard Trifle with Biscuit Crumble and Cream (My Easy No-Bake Summer Dessert)
Fozia Siraj

Mango Custard Trifle with Biscuit Crumble and Cream

Silky mango custard layered with cake or biscuit pieces and fresh mango, topped with a glossy mango layer, dollops of whipped cream and crunchy caramel biscuit crumbs. An easy no-bake dessert for mango season.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 35 minutes
Servings: 8 people
Course: Dessert
Cuisine: Pakistani
Ingredients Equipment Method Notes

Ingredients
  

Mango Custard
  • 1 litre milk full-cream, plus 1/2 cup cold milk
  • 4 tbsp mango or vanilla custard powder
  • 1/2 cup sugar adjust to the sweetness of your mangoes
  • 1/2 cup mango puree from the mangoes below
Layers
  • 3 medium ripe mangoes Sindhri or Chaunsa; 1 cubed, 2 pureed
  • 2 cups plain sponge cake or tea biscuits broken into bite-size pieces
Mango Top Layer
  • 1 cup mango puree
  • 1 tbsp sugar optional
Topping
  • 1 cup whipping cream chilled
  • 2 tbsp icing sugar
  • 12 caramel biscuits such as Lotus Biscoff or any caramelised biscuit, crushed into crumbs

Equipment

  • Heavy-bottomed saucepan
  • Whisk
  • Large glass serving bowl
  • Blender for the mango puree

Method
 

Make the custard
  1. Peel the mangoes. Cut one into small cubes and blend the other two into a smooth puree (about 1 1/2 cups).
  2. Dissolve the custard powder in 1/2 cup cold milk until there are no lumps.
  3. Bring 1 litre milk and the sugar to a boil. Lower the heat, pour in the custard mixture while whisking, and cook for 3 to 4 minutes until thick and smooth.
  4. Take it off the heat and press cling film onto the surface so no skin forms. Let it cool to room temperature.
  5. When the custard is completely cool, whisk in 1/2 cup of the mango puree.
Assemble the trifle
  1. Spread a thin layer of custard in the bowl, then add a layer of cake or biscuit pieces and some mango cubes.
  2. Repeat the layers, finishing with custard.
  3. Mix the remaining 1 cup mango puree with the sugar and pour it gently over the top to make a smooth, glossy mango layer.
  4. Cover and chill for at least 3 hours, or overnight.
Top and serve
  1. Whip the cream with the icing sugar until soft peaks form.
  2. Just before serving, place dollops of cream over the mango layer and sprinkle the crushed caramel biscuits in between. Serve chilled.

Notes

Never add mango to hot custard. The acidity of mango can split hot milk. Always let the custard cool first.
Keep the crumbs crunchy: add the biscuit crumbs only just before serving.
Mangoes: sweet, fibreless varieties like Sindhri and Chaunsa give the smoothest puree. Out of season, use canned Alphonso mango pulp and reduce the sugar.
Storage: keeps covered in the fridge for up to 2 days.