Ingredients for Strawberry Mango Pudding
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- Mangoes
- 1 (10-ounce) angel food cake
- Sweetened Whipped Cream
- Mint Sprigs
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How to Make Strawberry Mango Pudding
- Preheat oven to 350°F (175°C).
- Tear angel food cake into 2-inch chunks.
- **Strawberry Coulis:** In a small saucepan, combine 1 cup sliced strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Bring to a boil, reduce heat, and simmer for 12 minutes, stirring occasionally.
- Remove from heat and let cool slightly. Puree until smooth using an immersion blender or regular blender.
- **Mango Coulis:** In a food processor, combine 1 cup diced mangoes and 1/4 cup sugar. Process until smooth. Add 1 tablespoon lemon juice and pulse to combine.
- In a trifle dish or pretty glass bowl, layer 1 1/2 cups of cake pieces.
- Top with 1 cup of mango pieces and 1 cup of mango coulis.
- Layer another 1 1/2 cups of cake pieces.
- Top with 1 cup of strawberries and 1 cup of strawberry coulis.
- Layer the remaining 1 1/2 cups of cake pieces.
- Top with remaining mangos and mango coulis.
- Layer remaining cake pieces and top with remaining strawberries and strawberry coulis.
- Spread whipped cream evenly over the entire surface.
- Refrigerate for at least 2 hours to allow flavors to meld and the pudding to chill thoroughly.
- Garnish with fresh mint sprigs before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
222g
Fat
14g
Carbs
20g
