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Layered mango cream sponge dessert in a glass trifle dish with sponge cubes, mango puree, and whipped cream on top

Chilled Mango Sponge Dessert with Whipped Cream

A no-bake layered dessert of sponge cake, whipped mango cream, and fresh mango, chilled until firm enough to slice.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sponge Layers
  • 300 g Vanilla sponge cake (store-bought or homemade) cut into 1-inch cubes
  • 120 ml Mango nectar or orange juice for moistening the sponge
For the Mango Cream
  • 3 Ripe mangoes large (about 600 g flesh); peeled and pureed, yields about 500 ml puree
  • 480 ml Heavy cream, cold (2 cups)
  • 45 g Powdered sugar (1/3 cup)
  • 1 tsp Vanilla extract
  • 1 tsp Fresh lemon juice optional, balances sweetness
For Layering and Topping
  • 200 g Fresh mango, diced small
  • 2 tbsp Crushed pistachios for garnish
  • Mint leaves a few; for garnish

Method
 

Make the Mango Cream
  1. Puree mango flesh in a blender until smooth, about 30 seconds. Measure out 300 ml for the cream and set the rest aside for layering.
  2. In a large bowl, whip cold heavy cream with powdered sugar and vanilla using an electric mixer until stiff peaks form, 3 to 4 minutes.
  3. Fold half the whipped cream into the 300 ml mango puree gently with a spatula until streak-free. Keep the other half of the whipped cream plain for topping.
Assemble the Dessert
  1. Cut sponge cake into 1-inch cubes and arrange a single layer in the bottom of a trifle dish or 8-inch glass dish.
  2. Brush sponge cubes with mango nectar until just moistened. Don't soak them too heavily or the bottom layer turns mushy.
  3. Spread a layer of mango cream over the sponge, then scatter over some diced fresh mango.
  4. Repeat the layers (sponge, mango cream, fresh mango) until the dish is full, ending with a layer of mango cream on top.
  5. Cover and refrigerate at 4 C / 40 F for at least 4 hours, or overnight, until the layers set and firm up.
  6. Before serving, top with the reserved whipped cream, diced mango, and crushed pistachios.

Notes

  • Reserve about 200 ml of mango puree separately for layering, don't fold it all into the cream.
  • Soak sponge cubes lightly, a heavy hand with the nectar leads to a mushy bottom layer.
  • Chill at least 4 hours before serving, the layers need that time to set and hold their shape.
  • Add crushed pistachios only right before serving so they stay crunchy instead of going soft.