Mango Trifle with Lady Fingers
Noor lines a dish with lady fingers, soaks them in mango juice, then covers them with a blended mango cream of qishta, powdered whipping cream and caramel cream, finishing with fresh mango cubes and serving it cold.
Trifle is the classic no-bake layered dessert, and this version leans entirely on mango for sweetness and flavour. Lady fingers drink up the mango juice until they turn cake-soft, a quick blended mango cream of qishta and powdered creams sets over them in the fridge, and fresh mango cubes finish the top. One dish, served cold.
How to Prepare
Arrange the lady fingers in a single tight layer over the base of a rectangular dish.
Pour the mango juice evenly over the fingers until they are fully moistened and have soaked it up.
Scatter half of the cubed mango over the soaked fingers.
In a blender, blitz the third mango until completely smooth.
Add the can of qishta, the packet of powdered whipping cream and the cream caramel powder to the blender, then blend to a smooth, thick cream.
Pour the mango cream over the layers and spread it with the back of a spoon to cover the surface completely.
Scatter the remaining mango cubes over the cream to decorate.
Cover and chill for at least 4 hours (overnight is better) until set, then serve cold.
Use very ripe, sweet mangoes — they carry the whole flavour. Chill for at least 4 hours so the fingers soak through and the cream sets firm enough to slice.
Ingredient Swaps
Swap the lady fingers for slices of ready-made vanilla cake or plain tea biscuits.
No mango juice? Blend one mango with half a cup of water and a spoon of sugar and use that for soaking.
Replace the powdered whipping cream with a cup of cold liquid cream, whipped to firm peaks and folded in.
No cream caramel powder? Use 2 tbsp custard powder or 2 tbsp icing sugar instead.
Out of season, use frozen mango — thaw and drain it well first.
Common Questions
How long does it need in the fridge?
At least 4 hours so the cream sets and the fingers soak through — overnight is much better.
Can I make it a day ahead?
Yes, it is better the next day. Cover well and keep chilled for up to 48 hours, adding the mango cubes just before serving.
Why did my cream stay runny?
Usually under-whipping, or ingredients that were not cold. Use fridge-cold qishta and cream and blend until it thickens before pouring.
Can I use canned mango?
Yes — drain the syrup well and ease off on the soaking liquid, since the syrup is already sweet.
Can I serve it in individual cups?
Yes — build the same layers in glass cups and chill exactly the same way.
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