Mango and ginger trifle

A zing from the ginger gives this fruity dessert a refreshing twist.
Mango and ginger trifle

Recipe from: 27 March 2012
Preparation time: 25 min
Cooking time: 10 min


  • 2
    large firm mangos- thinly sliced
  • 125
    preserved ginger (with syrup)- finely chopped
  • 500
    prepared custard
  • 400
    plain low-fat cream cheese
  • 80
    castor sugar
  • 10
    vanilla essence
  • 500
    shortbread biscuits- coarsely chopped
  • 80
    brandy or exotic fruit juice
  • sunflower oil for frying
  • 125
    fine julienne strips of fresh ginger
  • 400
    cream- stiffly beaten
  • extra castor sugar
Servings: Change Serving


Spread the mango and ginger pieces with its syrup, out on an oiled baking sheet. Grill to your liking then set aside to cool.

Spread a thin layer of the custard over the bottom of a serving bowl with straight, upright sides or in 8 attractive glasses. Top the custard with the mango and ginger mixture.

Mix the cream cheese with the castor sugar and vanilla essence. Drop spoonfulls of the mixture over the mango layer.

Follow with a layer of biscuit pieces and sprinkle the biscuit pieces with the brandy or juice. End with a layer of the remaining custard. At this stage, you can cover the trifle with cling film and chill until required.

For an attractive, edible garnish, heat a little oil in a frying pan and add the fresh ginger julienne. Cook briefly until golden and crisp.

Remove strips with a slotted spoon and drain on paper towel. Sprinkle generously with
castor sugar while hot.

To serve, spread the trifle with the whipped cream and garnish with the crisp ginger strips.

Reprinted with permission of I Love Cooking. To visit I Love Cooking's blog, click here.


Read more on: mango  |  festive 2014  |  recipes


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