Perfect should you need to whip up a dessert when entertaining, these tropical mango trifle pots will add flavour and colour to any dinner party. Top with crushed amaretti biscuits. Mmmm.
Serves 4
Cooking time: 15 mins
What You’ll Need:
- 175g trifle sponge fingers, broken into two pieces 150ml Cointreau (optional) or 150ml orange juice Juice of 1 lime
- 1 ripe mango, peeled and chopped into chunks
- 2 passion fruits, de-seeded
- 500g pot of ready made custard
- 200g Rachel’s low fat mango yogurt 300ml double cream
- 50g amaretti biscuits, crushed to serve
What To Do:
- Place the sponge fingers equally amongst four glasses and drizzle over the Cointreau or the orange juice and add the lime juice
- Scatter over the mango chunks and passion fruit
- Pour over the custard
- Whip together the yogurt with the cream until soft peaks form and spoon over the custard
- Sprinkle with crushed amaretti biscuits and serve immediately
Recipe from Rachel’s Organics, www.rachelsorganic.co.uk