Silver Nectar-Summer Mango Trifle
Ingredients:
2 (8 or 9 inch) white sponge cake, baked and cooled
1 cup mandarin orange slices, pith removed
4 fresh ripe mangos, cut into 1” pieces
1 package vanilla pudding
2 cups milk
1 cup heavy whipping cream
Garnish: Drizzle with mango sauce. For mango sauce, puree in blender or food processor one ripe mango and one tablespoon of orange juice concentrate or pomegranate molasses. Sauce can be refrigerated for later use or used immediately.
Mix together cut mangos and mandarin orange slices and put aside. Combine vanilla pudding and milk according to package directions and set aside. Cut the cake into 1” inch cubes and set aside. To assemble trifle, layer the cake cubes into a trifle bowl or large glass bowl. Layer half of the mango/mandarin mixture over the cake. Spread half of the vanilla pudding over the fruit. Repeat the layers in the same order. Mix the heavy cream in a medium bowl until stiff peaks form. Spread the whip cream over the top of the trifle and drizzle with the mango sauce!
