Summer is the season for Mango. I remember fondly the many number of luscious Alphonso mangoes savored in hot Mumbai summers. We always bought raw mango and then had a makeshift hay corner where they were ripened. My father would pick out the ripest and most fragrant mangoes everyday for us to eat. Not here. We get a Mexican hybrid mango which is good but not the Alphonso, so I usually skip them. This particular mango was a better one than most I have seen... the trifle does it justice. The cake is a nice soft vanilla angel food cake and the custard is a cardamom one. If you like it more mango-ey, you can make a mango custard as well.
4 slices plain cake, pound or angel food, cut to size of the serving bowls
1 large mango, cubed, reserve the juice
For the custard:
1 tablespoon corn flour
1 cup milk
2-3 tablespoons sugar
1/3 teaspoon cardamom powder
In a non stick deep bowl, heat the milk. As it comes to boil, remove two tablespoons in a separate bowl and add the corn flour in it and mix so that there are no lumps. Return to the boiling milk along with the sugar and cardamom. Boil till it thickens and reaches custard consistency. Remove from heat, and strain to remove any lumps. Cool.
In individual trifle bowls, layer the bottom with a slice of the cake. Soak with 1/4 of the mango juice. Layer 1/4 of the cubed mango next. Then layer with 1/4 of the prepared custard. Repeat the layers. Chill in the fridge for two hours for the flavors to mingle. Serve cold.