Mango and passion fruit trifle recipe

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The light and refreshing tropical fruit base is crowned with a decadent delicious layer of oh so creamy mascarpone and a generous sprinkling of fudgy dark muscovado sugar.


  • 150g packet ratafia or amaretti biscuits
  • 150ml (1/4pt) rum or sherry
  • 1 mango, peeled and flesh sliced
  • 1 papaya, peeled, halved and seeds removed, flesh sliced
  • Juice of 1/2 lime
  • 1 small pineapple, peeled, cut into quarters, woody core removed, sliced
  • 500g carton fresh vanilla custard
  • Topping
  • 200g (7oz) mascarpone
  • 284ml carton double cream, softly whipped
  • Finely grated zest of 1/2 lime
  • 1/2tsp vanilla extract
  • 50g (2oz) unrefined dark muscovado sugar


  • Put the biscuits in the base of 8 glasses and drizzle over some of the rum or sherry.

  • Scatter some mango, papaya, lime juice and pineapple pieces into each glass. Pour over the rest of the rum or sherry.

  • Pour the custard over the fruit.

  • Mix together the mascarpone, double cream, lime zest and vanilla extract together.

  • Spoon on top of the custard and sprinkle with dark muscovado sugar.

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(98 ratings)
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