Mango and custard trifle recipe

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mango and custard trifle



INGREDIENTS

  • 100g (4oz) plain sponge cake
  • 2 x 425g can sliced magoes in syrup, drained
  • 200ml (7 fl oz) double cream
  • 200ml (7 fl oz) fresh custard
  • whipped cream, fresh
  • mago slices and crushed amaretti
  • biscuits, to decorate
  • mint leaves, to garnish

METHOD

1. Cut the cake into small pieces and use to line four individual dessert bowls or glasses
2. Place the mango slices in a food processor and whizz until smooth.
3. Spoon the mango puree and fresh custard on top of the sponge in each of the dessert bowls. Chill desserts in the fridge until ready to serve.
4. Just before serving, top each dessert with a dollop of cream, a few slices of mango and sprinkle over some crushed amaretti biscuits. Decorate with mint leaves.



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little-butterfly

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