Mango Cheesecake Trifle
This Mango Cheesecake Trifle is very easy to make and super delicious. Most important part is that it is a No-Cook and No-Bake Recipe. It is a Quick and Easy dessert for your parties and get-togethers.
Servings: 6
Ingredients
- 1 small loaf Vanilla Cake
- 1 can / 30 ounce Tin / 3&1/2 cups Mango Pulp it already has sugar in it
- 1 packet / 8 ounce / 226 grams Cream Cheese at room temperature 1/3 less fat or low fat
- 1/2 cup Sour cream (low fat) or thick yogurt hang yogurt in a muslin for 1/2 hr to get rid of extra water
- 1 Mango cut into small cubes
- 2 Strawberries cut into small cubes
Instructions
Making Mango Cheesecake
- Take a high speed blender and add 3 cups of Mango pulp + Cream cheese (room temperature + sour cream/hung yogurt to it. Blend all the ingredients together till well blended and you get one thick mango cheese cream. Set it aside.
Making Mango Cheesecake Trifle
- Take the small vanilla loaf and crumble it into small pieces. Divide it into 6 equal portions, about 1/4th cup each or 1&1/2 cups of total crumbled cake.
- Take 6 Dessert Glasses. Layer these glasses with the crumbled cake at the bottom. Then add about 1/2 cup of Mango Cheese Cream on top of the cake.
- You still have about 1/2 cup of Mango pulp leftover. Layer the top of Mango Cheese Cream with Mango Pulp.
- Top with some fresh cut fruits and a sprig of mint. Refrigerate for 30 minutes to an hour for best taste. Serve it chilled.
TO MAKE IT VEGAN
- Substitute the regular vanilla cake with a vegan vanilla cake. Replace cream cheese with Tofutti brand cheese or vegan cashew cream cheese.