Mango & macaroon trifle

Recipe: Mango & macaroon trifle


  • 110g sponge finger biscuits (Unibic brand), quartered
  • 90g apricot & coconut cookies (Paradise Lites brand), crumbled
  • 80ml (1/3 cup) white dessert wine
  • 1 x 600g ctn 99 per cent fat-free custard (Pauls Trim brand)
  • 2 large ripe mangoes, cheeks removed, peeled, thinly sliced


  1. Place one-third of the sponge biscuit and one-third of the cookies in the base of a 2L (8-cup) capacity serving bowl. Drizzle with one-third of the wine and spoon over one-third of the custard. Arrange one-third of the mango over the top.
  2. Repeat, in 2 more layers, with the remaining sponge biscuit, cookies, wine, custard and mango. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
  3. Spoon into bowls to serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)