Easy mango & coconut trifle

Easy mango & coconut trifle

Trifle in a glass

Easy mango & coconut trifle is an indulgent dessert made up of layers of sponge cake, fresh mango, cream, yogurt and toasted coconut.

Use leftover cake or buy ready-made sponge cake so that you can make this quick & easy pudding in less than 10 minutes.

Serve this tropical-flavoured trifle in a tall glass so that you can see all the delicious layers.

No jelly trifle recipe

A traditional, British trifle normally consists of sponge fingers soaked in alcohol (typically Sherry), a layer of fruit in jelly, a creamy layer of custard and a whipped cream topping.

My vegetarian version doesn’t use jelly and I don’t use any alcohol in this recipe.

All the flavour comes from the juicy, fresh mango and the toasted coconut.

You should make easy mango & coconut trifle because it is:

  • A delicious dessert that is full of summer flavours.
  • Seasonal – fresh mangoes are at their best right now in Queensland (summer).
  • Easy to prepare – ready in under 10 minutes.
  • Budget-friendly – seasonal mango, leftover cake & store-cupboard/fridge ingredients.
  • A great way to use up leftover sponge cake.
Close-up of easy mango & coconut trifle in a glass
Juicy mango and toasted coconut, layered with cake & cream

Easy mango & coconut trifle’s main ingredients:

  • Mango
  • Coconut
  • Sponge cake

Tips for busy cooks

Coconut – you can use toasted, shredded coconut or grated fresh coconut.

Mango – fresh fruit is best if it is in season, if it isn’t, use tinned mango instead.

Cream/yogurt – use whichever combination you prefer: 1) all cream 2) a mixture of cream and yogurt or 3) just yogurt.

Sponge cake – I had cake leftover to use in this recipe, if you don’t have leftover cake, you could use plain, store-bought sponge.

Serving suggestions:

  1. Dessert – serve this trifle in a glass as a fruity dessert.
  2. Afternoon tea – enjoy some of this trifle as a treat with a cup of tea.

An individual fruity dessert

Easy mango and coconut trifle is great to make as a quick pudding during summer.

Fresh mangoes are succulent and juicy this time of year in Queensland. They go so well with the tropical flavour of toasted coconut.

Did you use fresh mango in this dessert?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

You may also like these dessert recipes:

Easy mango & coconut trifle

Easy mango & coconut trifle is an indulgent dessert made up of layers of sponge cake, fresh mango, cream, yogurt and toasted coconut.
Meal Type Afternoon tea, Dessert
Cuisine Australian-Inspired, British-Inspired
Keyword Easy mango & coconut trifle, Vegetarian
Total Time 5 minutes
Servings 2 Servings
Author Veg Coast Cook

Ingredients

  • 10 g shredded coconut
  • 50 ml thickened cream
  • 100 g Greek-style plain yogurt
  • 200 g mango (approx. 1 medium)
  • 60 g sponge cake cut into cubes

Instructions

  1. Preheat the grill to high. Put the coconut on a small baking tray and toast under the grill until lightly browned. Remove from grill.
  2. Using an electric handmixer, whisk the cream in a large bowl until it forms soft peaks. Stir in the yogurt.
  3. Cut the cheeks off the mango and remove the stone. Score the flesh-side of the mango cheeks so that they form cubes. Cut the cubes away from the skin into a small bowl.
  4. To serve (cold) per person: take a tall glass or a small, transparent bowl and layer the sponge cake, mango, coconut and cream/yogurt. Garnish with mango and coconut.

Recipe Notes

Coconut – you can use toasted, shredded coconut or grated fresh coconut.

Mango – fresh fruit is best if it is in season, if it isn’t, use tinned mango instead.

Cream/yogurt – use whichever combination you prefer: 1) all cream 2) a mixture of cream and yogurt or 3) just yogurt.

Sponge cake – I had cake leftover to use in this recipe, if you don’t have leftover cake, you could use plain, store-bought sponge.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.