Bring the tropics to your kitchen table with this easy mango trifle with coconut and raspberries. This tropical trifle has layers of spongey angel food cake, mango puree and fresh mango chunks, coconut whipped cream, and toasted coconut flakes. It's bright, fruity, and creamy all in one bite.
Trifles are a layered British dessert that have an amazing combination of contrasts. In this mango raspberry trifle, there are bright and juicy mangoes paired perfectly with sweet and creamy whipped cream. There's also spongey, soft angel food cake that gets contrasted by crunchy coconut flakes. Each bite is filled with different flavors and textures and is just really fun to eat!
This is the ultimate easy summer dessert! Super light and refreshing, just like this No Bake Mango Cheesecake, it's paradise in a bowl. Also try this No Churn Strawberry Ice Cream, Coconut Sorbet, and Homemade Blackberry Ice Cream with Chocolate Chips (no-churn) for more refreshing summer desserts.
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Why You'll Love This Recipe
Textures. Trifles are at their best when there are a variety of different textures. This mango trifle is filled with spongey, creamy, saucy, soft, and crunchy textures in every bite. Take your spoon and get a bite of each layer for the best bite!
Tropical flavors. Mango and coconut are the stars of this trifle and will transport you to your favorite tropical island. This recipe doubles down on each of the main flavors - fresh mango chunks and mango puree and coconut whipped cream, coconut flakes, and coconut extract - so each spoonful is brimming with island vibes.
Easy to make. Trifles are made primarily by assembling a number of different ingredients rather than baking multiple components, and this version is no exception! Using store-bought angel food cake means you won't even have to turn on your oven. This is a great option for hot summer days when standing over a stove is the last thing you want to do!
Ingredients
- Angel food cake. Buy a store bought angel food cake or make some with box mix! Note you'll only need about ⅓-1/2 half of the cake.
- Coconut cream. The version you're looking for comes in a can (usually in the Asian section) and specifically says "coconut cream" rather than "coconut milk".
- Heavy whipping cream. This gets mixed with the coconut cream to produce a lovely coconut flavored whipped cream.
- Coconut extract. Optional, but adds an extra punch of coconut flavor to the whipped cream. I recommend adding it.
- Powdered sugar. Sweetness the whipped cream.
- Mangoes. 6-7 mangoes will be needed. I like to use yellow honey mangoes for the puree, and standard mangoes (the orange, red, and green ones) to chop chunks for the trifle.
- Raspberries. Fresh raspberries should be used, not frozen.
- Coconut flakes. Look for the unsweetened, large flakes of coconut. I usually find these in the natural or organic section.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Substitute other berries such as strawberries, blackberries, or blueberries in place of the raspberries.
- Use angel food cake, pound cake, or sponge cake.
- Store bought cake works incredibly well, but you can also use a box mix or make your own angel food cake from scratch.
- Swap out the mangoes for peaches, nectarines, or pineapple for an easy variation.
- Assemble the trifle in glass cups for individual portions.
How to Make This Recipe
One: Cut the angel food cake into 1-inch pieces.
Two: Whip the cold coconut cream until broken down. Scrape down the sides a few times while mixing.
Three: Add the powdered sugar, vanilla, coconut extract (if using), and heavy whipping cream and beat until stiff peaks form. Scrape the sides at half.
Four: Puree three of the mangoes, then spread a layer across the bottom of the trifle dish.
Hot tip! Pay careful attention to the edges of the bowl when layering the ingredients, as that's what will be shown. I like to use a piping bag to add the outer rim of whipped cream and mango puree to get a clean line, then add more to the center and spread it out.
Five: Add a layer of angel food cake pieces, squeezing them in.
Six: Spread on a layer of coconut whipped cream.
Seven: Spread more mango puree on top of the whipped cream.
Eight: Alternate adding mango chunks and raspberries around the outside of the bowl.
Nine: Scatter some more fruit into the center.
Ten: Top with another round of angel food cake pieces.
Eleven: Spread on more coconut whipped cream.
Twelve: Add the final mango puree layer.
Thirteen: Add another fruit layer, alternating around the edges then filing the middle.
Fourteen: Add the remaining whipped cream and spread evenly. Refrigerate for at least 4 hours, then decorate the top with extra fruit and toasted coconut pieces.
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Expert Tips
- For best looking layers, choose pieces of cake and fruit that are similar in size and push them against the sides.
- Pipe the whipped cream layer around the outside of the glass for another clean layer, then fill the rest of the dish via spreading.
- Allow the mango trifle to rest for at least 4-5 hours for the layers and flavors to meld and come together. This also helps to soften the angel food cake.
- Use ultra-ripe mangoes for the best texture in this layered cake.
Recipe FAQs
Make your trifle at least 5 hours prior to serving, or up to 24 hours in advance. This allows it to settle and for the flavors to merry.
No. While the cake, cookies, or biscuits will soften, that is the texture you are going after and they will not get soggy. After more than 24 hours, however, the trifle will begin to get soggy.
A glass trifle dish is classic, however, you can really make it in any type of large bowl or cups or jars for individual versions. Typically you want to use glass so you can see all of the beautiful layers.
Storage
The dish is best served after 4 hours but within 24 hours of assembly.
Store the mango trifle for up to 48 hours covered in the fridge. Any longer and the dish deteriorates and gets too soggy. The dish should not be frozen.
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📖Recipe
Tropical Mango Trifle
Equipment
- angel food cake pan if making your own
- Piping bags optional
Ingredients
- 1 angel food cake store-bought or make via box mix
- 6 mangoes very ripe
- 1 cup coconut cream very cold (only the solids)
- 1 ½ cups heavy whipping cream very cold
- ⅓ cup powdered sugar
- 2 teaspoons vanilla paste or extract
- 12 oz fresh raspberries
- ½ cup unsweetened coconut flakes
Instructions
- Timing tip: Make the angel food cake a day ahead of time. Also, add the can of coconut cream to the fridge at least 12 hours before making the recipe.
- Cut angel food cake (using a serrated knife in a sawing motion) into 1 inch cubes and set aside. Note that only ⅓ of the angel food cake will be used.1 angel food cake
- Cut the flesh from 3 mangoes into bite sized pieces (about ½”) and place into a bowl. Add the flesh from the other three to a blender and puree until smooth. You’ll need about 1 cup of mango puree.6 mangoes
- Add the coconut cream to the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer) and whip until broken down and smooth, scraping the sides a few times.1 cup coconut cream
- Add the heavy whipping cream, powdered sugar and vanilla. Mix on low until combined, then increase the speed to medium high and whip until thickened and stiff peaks form on the tip of the whisk. Scrape down the sides halfway through.1 ½ cups heavy whipping cream, ⅓ cup powdered sugar, 2 teaspoons vanilla paste or extract
Trifle Assembly
- Add a thin layer of mango puree to the bottom of the bowl. Add one even layer of angel food cake pieces on top, squeezing them in together.
- Spread on ⅓ of the whipped cream over top of the angel food cake, then cover the whipped cream with a thin layer of mango puree. Disperse chunks of mango and raspberries around the edge of the bowl and scattered in the center.12 oz fresh raspberries
- Repeat with the angel food cake, ⅓ whipped cream, mango puree, and fruit.
- End with the remaining whipped cream and spread it evenly to meet the edges.
- Allow the trifle to rest in the fridge for at least 4 hours, or overnight.
- Before serving, toast the coconut flakes in a pan over medium heat, tossing until golden. Remove to a plate to cool. Slice extra pieces of mango and add to the top along with fresh raspberries and sprinkle over the toasted coconut.½ cup unsweetened coconut flakes
- Serve by scooping a large spoonful into a bowl or plates.
Video
Notes
Pay close attention to the layering on the outer edge showing against the glass.
Use a piping bag to add the whipped cream and mango puree in a circle around the edge, then it can just be dolloped and spread into the middle.
Alternate the fruit nicely around the edge, then just sprinkle it into the center randomly.
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