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Trifle with banana, mango and wild blueberries

by Aneliya Dikova
• 2 min. read
Trifle with banana, mango and wild blueberries

This recipe for the famous English dessert offers layers of sweet, heavenly fruit that will give your brain the fuel it needs. When you put this cake in the fridge for a few hours or more, it sets and becomes almost like a fruit cake with layers of banana "smurf", sweet mango puree and wild blueberry jam with raw honey.

Ingredients:

  • 3-4 medium-sized mango fruits;
  • 5 p.m. frozen wild blueberries;
  • 3 tbsp. raw honey;
  • 6-8 bananas;
  • 1/2 tsp. fresh or frozen wild blueberries (optional).

Method of preparation:

Place the fleshy part of the mango in a blender and blend until smooth. Set aside.

Place the wild blueberries in a sieve over a pitcher or bowl to drain all the liquid. Add the drained wild blueberries to the blender along with the raw honey and blend until smooth. Use leftover wild cranberry juice for another recipe or drink it as a drink.

If using a large bowl for the truffle, cut the bananas lengthwise into thick slices. If using small serving dishes, slice the bananas crosswise.

Add two layers of sliced ​​bananas to the bottom of the dish, overlapping them slightly. Then put a layer of mango puree; then spoon the wild blueberry jam evenly over the mango. Smooth and repeat with remaining ingredients.

Garnish with fresh or thawed wild blueberries (if using). Leave in the fridge for a few hours or overnight.

Tip:

If you want, you can eat this recipe right away without refrigerating it and it will still be delicious, but keeping it in the fridge allows it to firm up and taste even better.

Portion for 6 people.

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