Thai Mango Royale Trifle
A luscious, tropical no-bake dessert featuring layers of creamy coconut, fresh mango, and crisp graham crackers. Vibrant, refreshing, and easy to assemble, this trifle is a showstopper for any occasion.
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Ingredients
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 cup coconut cream
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs (about 12 whole crackers)
- 4 tbsp unsalted butter, melted
- 3 large ripe Manila mangoes (or other sweet mangoes)
- 1 tbsp lime juice
- 1 tbsp lime zest
- 2 tbsp toasted coconut flakes (for garnish)
- 1 pinch salt
Instructions
- 1
In a medium bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until crumbs are evenly coated.
- 2
Press about two-thirds of the crumb mixture into the bottom of a 9-inch trifle dish, springform pan, or large glass bowl. Set aside.
- 3
Peel the mangoes and cut the flesh into thin slices or small cubes. Reserve a few slices for garnish.
- 4
In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
- 5
Add sweetened condensed milk, coconut cream, vanilla extract, lime juice, and lime zest. Continue beating until the mixture is thick and holds its shape.
- 6
Spread half of the cream mixture over the graham cracker base.
- 7
Arrange half of the mango slices evenly over the cream layer.
- 8
Sprinkle half of the remaining graham cracker crumbs over the mango.
- 9
Repeat the layers: cream, mango, and graham cracker crumbs.
- 10
Finish with a final thin layer of cream. Garnish with reserved mango slices and toasted coconut flakes.
- 11
Cover and refrigerate for at least 2 hours, or until set. For best texture, chill overnight.
- 12
Serve chilled, scooping down through all layers for the full trifle experience.
Nutrition Facts
Per Serving
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