Fresh Mango Trifle 鮮芒果杯仔蛋糕

🧂 Ingredients

• 8 Hong Kong Cupcakes null

  or any homemade or premade sponge cake
• 4 Mangoes

  (approx. 3 pounds)
• 500 ml Whipping cream

  aka heavy cream
• 4 tbsp Confectioner’s sugar

  aka icing sugar aka powdered sugar
• 3.5 g Gelatin powder
• ½ c Sugar
• 1 c Water

Instructions

• 1 Prepare cupcakes or sponge cakes and slice in half. Cover and set aside
• 2 In a small pot, mix ½ c sugar and 3.5 g gelatin powder. Add 1 c water. Heat
  contents and stir until sugar and gelatin dissolve. Remove from heat and pour
  into a bowl. Let cool
• 3 Peel mangoes. Make 2 vertical cuts to separate the 2 sides from the middle pit.
• 4 Each side of one mango should be enough to make 2 roses. Take 4 of the nicest
  sides and make thin slices, approx. 1-2mm thick if the slices are too thick, the
  mango slices will not be easy to roll into the shape of a rose. The amount of
  mango allocated to making the rose also depends on how big your trifle cup is
  and how big you want the rose. You may need to have more than 4 mangoes if you
  want bigger roses
• 5 Cut up the rest of the mango meat into small cubes and place into a mixing bowl.
  Add 2 tbsp of the gelatin mixture and mix well. Cover with plastic wrap and
  store in the fridge until ready to use the gelatin mixture will help to maintain
  the fresh colour of the mango
• 6 Making mango roses: use the shorter pieces for the centre, roll it as tight as
  possible without breaking it. Keep adding petals around it until you get your
  desired size. Stabilize the rose using 2 (or more) toothpicks
• 7 Dip the rose into the gelatin mixture. You may want to use a spoon to help
  completely cover the rose. Set the rose aside.
• 8 Continue assembling all the roses. Cover and store in the fridge until ready to
  use. Store in the fridge to set for one hour
• 9 Pour 500 ml of whipping cream into a mixing bowl. Add 4 tbsp of confectioner’s
  sugar and beat until stiff
• 10 Strain the chopped mangoes and add to the whipped cream. Gently fold to combine
  the whipped cream and mangoes. Cover and store in the fridge if you are not
  assembling the trifle right away
• 11 You are now ready to assemble your trifle. How you assemble may depend on the
  size and shape of your serving vessel. From bottom up: I simply added a bit of
  cream to the bottom, then bottom of the cupcake, the mango whipped cream, the
  cupcake top, a bit of cream and the mango rose on top. Be sure to remove the
  toothpicks
• 12 Chill in the fridge for 4 hours for best results
• 13 Serve

Nutrition Info