Fresh Mango Trifle

The Cake:

3 sticks of unsalted butter
2 1/4 C. of all purpose flour
2 1/4 tsp. of baking powder
1 tsp. of salt
1 2/3 C. of sugar
1 tsp. of vanilla extract
1/4 tsp. of almond extract 
3 eggs
2 egg yolks
1 1/4 C. of buttermilk 

Preheat the oven to 350 degrees F. In a sauce pan, melt the butter on medium, stirring frequently until small brown bits are visible. Turn off the heat and let the butter cool to room temperature. While waiting for the butter to cool, mix the flour, baking powder, and salt together. Pour the butter into the mixer bowl and beat until it is creamy. After, add the sugar and eggs. Add in the extracts. Pour in half of the buttermilk and half of the flour mixture into the bowl. Once incorporated, add the rest of the buttermilk and flour. Spray a pan, and place the cake into the oven for about 30- 35 minutes. 

The Pastry Cream: 

2 C. of whole milk
1 tsp. of vanilla extract
4 tbs. of corn starch 
2 eggs
3 tbs. of butter

Heat the milk and vanilla over medium. While the milk is heating up, set of a double boiler. In the bowl set up in the double boiler, whisk together the eggs and corn starch. once smooth, slowly add in the milk mixture while whisking continuously. Once smooth and thick, add in the butter. Mix again until smooth. Refridgerate until needed. 

The Mango Puree: 

3 C. of copped mango
2 C. of pureed mango
2 Tbs. of lemon
1/4 C. of sugar

Blend all but the chopped mango until smooth. 

Whipped Cream:

1 C. of whipped cream
1 Tbs. of sugar


Assemble: 

Cut the cake into cube pieces. Add a few of the cake pieces to the bottom of a trifle bowl. Add some whipped cream. Add 1/2 of the mango puree and 1/3 of the chopped mango. Add 1/3 of the pastry cream. Repeat this two more times. The last layer should be whipped cream. I garnished my trifle with sweetened coconut flakes. 


Enjoy!!!