My favorite has many names and my favorite has just as many. In India, the English term trifle is used for this dessert. You can simply say that it means three layers – cake base, custard and fruit. You can use leftover cake or biscuits, I used leftovers from my Shrove Tuesday buns with chickpea flour. If you make the trifle the night before, it will be soft like a sponge cake, so think about how soft you like the base.
You can use any other fruit you have in the house, but I think mango is the icing on the cake. I made the dessert per person, but it is made (and called) in a large bowl, so everyone helps themselves.
MANGO TRIFLE (You will need the following per person):
1 bowl or piece of cake
6 tablespoons custard
3 tablespoons Nirus mango puree
3 tsp pomegranate seeds or other fruit
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Procedure:
Start with the bowl or piece of cake at the bottom. The bowl can be divided into three, first the bowl then vanilla sauce, mango puree and pomegranate seeds in layers. Continue like this for as many layers as you can handle. But remember that it is powerful so I think two layers are enough.
