White Chocolate & Mango Trifle

Puree one mango, cut the second mango into bite sized pieces and slice the third mango for garnish. Keep aside. Whip 200 ml of chilled MP whipping cream till firm.

Meanwhile melt white chocolate by double boiling. (For double boiling place the white chocolate pieces in a glass bowl and keep it over a saucepan with boiling water on medium flame. Keep stirring the chocolate till it melts. The bowl shouldn’t touch the water). Let it cool. Divide the whipped cream into 2 parts.

In one part, add the melted chocolate and the cream. Mix lightly till everything is well incorporated. In the other part, add in pureed mango and condensed milk. Mix lightly without knocking off the air from the whipped cream.

Cut the cake into small pieces. Keep aside. Place a layer of cake in a trifle bowl. Then pour in mango cream mix. Place the mango on top.

Place another layer of cake. Pour the white chocolate cream. Place the sliced mango on top to garnish. Refrigerate for about 5-6 hours or overnight.