Mango & Coconut Trifles with Lime Syrup

With longer days on the horizon for my friends and family back home, sunshine is definitely something we all need to help get through winter. This recipe oozes sunshine and a taste of this dish will put a smile on anyone’s face. This recipe is from Anjum Anand, who presents BBC Two’s Indian Food Made Easy series. The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. Many puddings evolved as a way of using up leftovers and trifle originated as a way to use stale cake.

Serves 6
recipe from BBC Good Food magazine

For the Coconut Custard
200ml coconut milk
200ml milk
4 egg yokes
25g cornflour (cornstarch)

For the Syrup
140g caster sugar
juice and zest 3 limes

3 mangoes, peeled, cheeks sliced off and cut into chunks
175g Madeira cake (pound cake), edges trimmed
142ml whipping cream
25g coconut shavings or desiccated coconut, toasted and used for topping (optional)

Make the custard by heating the coconut milk and milk in a saucepan until simmering. Meanwhile, whisk together the eggs, sugar and cornflour until smooth in a heatproof bowl. Slowly pour the hot milk into the mixture while whisking, then pour the whole thing back into the saucepan and simmer, stirring continuously, for 2-3 minutes until the custard is thick and smooth. Don’t worry if lumps appear, you should be able to beat these out with a wooden spoon as the rest of the custard continues to thicken. Tip into a clean bowl, place cling film directly on the surface, then cover and chill until cool.

For the syrup, gently heat the sugar in a small saucepan with 100ml water until all the grains are melted. Increase the heat and boil for a few minutes until slightly thickened, then remove from the heat and stir in the lime juice and zest. Pour the syrup over the mango slices, then cool until you are ready to assemble. To assemble, tear the cake into chunks and divide between 6 glasses or bowls. Spoon over the mangoes and syrup, then top with the coconut custard. Whip the cream into soft peaks, then spoon over each trifle and chill until ready to serve.

The Culinary Chase’s Note: You know that dead silence that occurs when everyone in the room isn’t talking because they’re eating? It seemed as though we were on conversation overdrive while the main meal was being eaten and yet when I brought out the triffle, not a word was spoken. Enjoying every mouthful in serene silence. Need I say more?