Pumpkin Mango Mousse Trifle

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This recipe is low in every way.  Low in calories.  Low in carbs.  Low in sugar. Low in fat.   After eating a bountiful Thanksgiving meal, this light dessert is a perfect finish for your crowd.

Makes 12 servings.

Featured on Fox News Latino


  • 2 pkg. (1.5 to 2 oz. each) vanilla flavor fat free sugar free instant pudding
  • 2 ½ cups cold fat-free milk
  • 1-15 ounce can  pumpkin pie mix
  • 7 ounces mango pulp, frozen
  • 1 teaspoon  pumpkin pie spice
  • 1 -8 ounce tub whipped topping , lite
  • 1-regular size angel food cake, cubed
  • 1-8 ounce bag mango chunks, frozen (thawed slightly)
  • Fresh  berries
  • 10 Maria cookies (optional)


  1. In a blender, mix the first five ingredients until thickened (about 1 minute).
  2. Pour into a large mixing bowl, fold in whipped topping and refrigerate for one hour.
  3. After an hour, cube angel food cake and spread half the cubes onto the bottom of trifle bowl.
  4. Sprinkle with half the mango chunks and half the berries.  Then add half of the pumpkin mango mixture.
  5. Continue layering with remaining ingredients.
  6. Sprinkle with crushed Maria cookies and arrange 4 or 5 whole cookies.

Alternate Serving Suggestions:

  • Arrange using 12 long stemmed glasses.
  • Mousse is also delicious without anything else.

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Categories: Christmas, Desserts, Holidays, Thanksgiving

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