Tropical Mango Trifle

Prepare Mango Puree: In a food processor, combine the diced mango, 1/2 cup sugar, lemon juice, and salt. Puree until completely smooth. Add the egg yolks and process for another 15 seconds. (5 minutes)

Strain the Puree: Pour the mango mixture through a fine-mesh sieve set over a large metal bowl. Use the back of a spatula to press the solids and extract as much puree as possible. Discard the solids in the sieve. (5 minutes)

Cook the Mango Custard: Fill a large saucepan with 2 inches of water and bring to a gentle simmer. Place the metal bowl with the strained mango puree over the simmering water, ensuring the bowl doesn't touch the water. Whisk constantly until the mixture thickens and an instant-read thermometer registers 170°F (77°C), about 10-12 minutes. (15 minutes)

Incorporate Butter: Remove the bowl from the heat and place it on a towel on a flat surface. Whisk in the chilled butter, one piece at a time, until fully incorporated and the custard is smooth and glossy. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 8 hours or overnight. (5 minutes)

Prepare Coconut Pudding: In a saucepan, combine the cold milk and coconut cream pudding mix. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and fold in 1 cup of sweetened shredded coconut and the vanilla extract. Refrigerate until set, about 1 hour. (65 minutes)

Make Whipped Cream: In a chilled glass or metal bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add 1/4 cup of sugar, continuing to beat until stiff peaks form. Be careful not to overwhip. (10 minutes)

Assemble the Trifle: In a large trifle bowl, layer half of the pound cake cubes on the bottom. Top with some of the banana slices, drained crushed pineapple, and sliced strawberries. Spoon half of the mango puree over the fruit, followed by half of the coconut pudding. Repeat layers with the remaining pound cake, fruit, mango puree, and coconut pudding. (20 minutes)

Garnish and Chill: Spoon the whipped cream on top of the trifle in generous, fluffy swirls. Sprinkle with additional shredded coconut, if desired. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld. (120 minutes)