Mango Puree Trifles w. White Chocolate Whipped Cream
I finally got snapchat. After centuries of debating over it, my 3×3 bloggers convinced me that it was time to pull myself out of the 18th century and download it. While I’m embarrassed to admit just how long it took me to figure it out and finally post something, I will say that I felt very victorious afterwards. Yes, I do realize that this app is supposed to be the easiest app known to man. Snapchat is a lot of fun, sometimes bordering on ridiculous (depending on what you post), but the beauty of it is that it’s gone after 24 hours. So if you’re looking for yet another app to download, do it. You can follow my crazy adventures if you search for fashionedible.
Moving on to tastier subjects: these mango puree trifles. This is my first time actually serving pureed mango in anything other than a smoothie and I’m in love. I was thrilled with how perfect the consistency of the puree was. I didn’t have to add any thickeners or sugar (Ataulfo mangoes have a wonderful amount of sweetness) – just blend. The white chocolate adds an extra touch of sweetness while the cake balances everything out. These little trifles are great for entertaining – they’re mini (score!), fruity, and they look adorable.
Cake
3 c flour
2 tsp baking powder
pinch salt
1 1/4 c sugar
1/2 c butter
5 eggs
1 tsp vanilla
1 c coconut milk
Trifle
Cake
8 Ataulfo mangoes, sliced
8 oz white chocolate melted
4 T whipping cream
2 c heavy whipping cream
8 oz mascarpone cheese
Cake
Grease and flour a bundt cake pan. Preheat oven to 350F.
Combine flour, baking powder and salt together in a small bowl.
In a separate large bowl, whip sugar and butter together for about 2 minutes. Add in eggs, one at a time, whisking in between each addition. Add in vanilla.
Add flour mixture and coconut milk to the egg mixture, alternating between the two. Pour batter into bundt pan and bake for 1 hour or until toothpick inserted into the center comes out clean. Cool.
Trifle
Cut cake into chunks. Set aside. Puree mango slices in a blender and set aside. In a small saucepan over low heat, melt white chocolate with 4 T whipping cream, stirring frequently and taking care not to burn. Remove from heat and cool slightly. In a small bowl, whisk whipping cream, mascarpone cheese and white chocolate together until stiff peaks form.
Layer cake chunks with mango puree and white chocolate cream. Refrigerate until ready to serve.
A big thank you to Melissa’s for providing the Ataulfo mangoes. And thank you to you for supporting all of FashionEdible’s collaborations!
