Mango and passion fruit trifle recipe

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serves: 8
Cost: not
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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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