Mango-Raspberry Trifle
Photo by: Con Poulos
Store-bought cake and summer’s ripest fruit make this trifle a seriously sweet treat.
Get more outrageously decadent trifles here.
Get more outrageously decadent trifles here.
ingredients: Add all to shopping list
3 large ripe mangoes, sliced
2 pints raspberries, divided
1/4 cup granulated sugar
1 1/2 (8-oz) packages cream cheese, softened
3/4 cup confectioners’ sugar
1 tsp vanilla extract
2 1/2 cups heavy cream
3/4 (16-oz) frozen pound cake, cubed
2 pints raspberries, divided
1/4 cup granulated sugar
1 1/2 (8-oz) packages cream cheese, softened
3/4 cup confectioners’ sugar
1 tsp vanilla extract
2 1/2 cups heavy cream
3/4 (16-oz) frozen pound cake, cubed
At a glance:
Servings: 12
Active Time: 30 min
Total Time: 4 hr 30 min (includes chilling time)
Key Tags:
directions:
1. In a medium bowl, toss mangoes and 1 1/2 pints raspberries with granulated sugar.
2. In a large mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla on medium for 1 minute. Gradually add cream, beating on low for 30 seconds, then on high until thick.
3. Line bottom of a large glass bowl with cake. Top with about a third of the fruit, spooning on some of the juices. Add a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 4 hours. Just before serving, top trifle with remaining 1/2 pint raspberries.
KITCHEN COUNTER:
Serves: 12. Per Serving: 500 calories, 46g carbs, 5g protein, 34g fat, 160mg cholesterol, 220mg sodium, 4g fiber
