Mango Trifle
Yields
Sweets
by Noella Monteiro
- 1 pound cake
- 1/2 cup Bacardi White Rum
- 1 1/2 cups sliced ripe mango
- 3 cups vanilla pudding
- 1 cup whipped cream
- Grated chocolate, for garnish
- Cut the pound cake into bite-sized pieces. Layer half of the pound cake into the trifle bowl and drizzle with half of the rum. Arrange half of the mango slices over the cake. Spoon half of the pudding onto the mango. Repeat the layers. Top with whipped cream and chocolate, if using. Refrigerate until ready to serve.
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