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    Know How To Prepare Delicious Swiss Mango Trifle With These Easy Steps

    9 hours ago

    (By Ravinder Kumar)

    This Swiss Mango Trifle is a celebration of contrast, creamy, crunchy, fruity, and just the right amount of indulgent. Inspired by classic European trifles and layered with Indian summer's most beloved fruit, the Alphonso mango, this dessert balances technique with freshness.

    Each element plays its role: the pastry cream brings richness, the mango pulp offers tropical brightness, while the vanilla sponge and French biscuits add body and structure. To elevate the experience further, a layer of vanilla crumble adds that buttery crunch, and a hint of fruit jam cuts through with just enough tartness to keep the sweetness in check.

    Though visually simple, getting the layers right matters. It is about proportion, temperature, and timing. The pastry cream needs to be silky and well-chilled. The sponge and biscuit should soak just enough flavour without turning soggy. And the mango, always fresh, always Alphonso, should remain the star.

    It is the kind of dessert that works beautifully for individual servings. One neat glassful is enough to take you through several textures and temperatures, each bite a little different from the last. It makes a great plated option for brunches, afternoon tea menus, or even as a light finish to a summer dinner.

    While the recipe does not demand complicated techniques, it does call for precision in assembly and patience during chilling. Give it that time, and you will have a dessert that looks elegant, tastes vibrant, and feels like summer in every spoonful.

    Ravinder Kumar is an Executive Chef at Karma Lakelands

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