Mango Trifle

by | Jan 21, 2018

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This mango trifle is made from macadamia yoghurt cake, fresh lime syrup, real mango slices and vanilla cream. Perfect dessert for a hot summer’s day.

Recipe updated 2018

The first mango of the season is so wonderful: its sweet cool flesh, the fragrant mango juice dripping down your chin and fingers, sucking the stone to get the last bits of fruit off it … such bliss. This summery mango trifle recipe starts with a super-soft macadamia and yoghurt cake. Drizzled over the cake pieces is fresh lime syrup, which offsets the sweet juicy strips of ripe mango and vanilla cream layered on top. It’s very easy to put together despite the deceivingly lengthy list of ingredients and number of steps.

HOW TO MAKE MANGO TRIFLE


Click to watch how to make Mango Trifle

Mango Trifle
Mango Trifle
This summery mango trifle recipe has macadamia and yoghurt cake pieces, fresh lime syrup, ripe mango slices and vanilla cream layers.
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Servings Prep Time Cook Time Passive Time
12servings 70mins 20mins 30mins
Servings Prep Time
12servings 70mins
Cook Time Passive Time
20mins 30mins
Ingredients
  • Macadamia Cake
  • 160 g Unsalted Macadamia Nuts ground
  • 6 Eggs separate whites and yolks
  • 220 g Caster Sugar
  • 185 ml Plain Yoghurt
  • 125 ml Vegetable Oil
  • 150 g Plain Flour
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • Lime Syrup
  • 330 g Caster Sugar
  • 125 ml Lime Juice need 3 fresh limes
  • 185 ml Water
  • Vanilla Cream
  • 300 ml Greek Yoghurt
  • 300 ml Cream lightly whipped
  • 3 tablespoons Icing Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • Fruit Layer
  • 4 large Mangos peeled, sliced into strips
  • 125 g Unsalted Macadamia Nuts roughly chopped
Servings: servings
Units:
Ingredients
  • Macadamia Cake
  • 160 g Unsalted Macadamia Nuts ground
  • 6 Eggs separate whites and yolks
  • 220 g Caster Sugar
  • 185 ml Plain Yoghurt
  • 125 ml Vegetable Oil
  • 150 g Plain Flour
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • Lime Syrup
  • 330 g Caster Sugar
  • 125 ml Lime Juice need 3 fresh limes
  • 185 ml Water
  • Vanilla Cream
  • 300 ml Greek Yoghurt
  • 300 ml Cream lightly whipped
  • 3 tablespoons Icing Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • Fruit Layer
  • 4 large Mangos peeled, sliced into strips
  • 125 g Unsalted Macadamia Nuts roughly chopped
Servings: servings
Units:
Instructions
    Macadamia Cake
    1. Preheat the oven the 180 degrees Celsius (160 fan-forced; 350 F). Line the base of the 20cm square cake pan with baking paper. Grease the sides with non-stick spray.
    2. In the bowl of an electric mixer beat the egg yolks with half (110g) of the caster sugar until pale, thick and creamy. On medium speed beat in the oil and yoghurt. Use a spatula to fold in the ground macadamia nuts, baking powder, salt and flour.
    3. In a clean dry bowl of an electric mixer make the meringue. Add the egg whites and about 30g of caster sugar. Start whisking on low speed for the first 2 minutes, then gradually increase speed every few minutes more until you reach high speed. When you get soft peak slowly add the remaining caster sugar and keep beating until stiff glossy peaks form.
    4. Gently fold half of the meringue into the cake batter with a spatula, then fold in the remaining half. Pour the batter into the cake tin.
    5. Place the cake tin on the middle rack of the oven and bake for 20-25 minutes approximately. The cake is ready when the top is lightly golden and a skewer inserted into the middle comes out clean.
    6. Remove the cake from the oven. Let it cool in the pan for 10 minutes then turn the cake onto a wire rack to cool. The sides might shrink away from the sides of the pan.
    Lime Syrup
    1. Add the sugar, water, and lime juice to a medium saucepan. Stir together on low heat until the sugar has fully dissolved.
    2. Stop stirring and boil the syrup on medium-high heat. Turn down the heat and let it simmer without stirring for 10 minutes. The syrup will start to thicken. Set aside to cool.
    Vanilla Cream
    1. In a small bowl beat the cream until it’s lightly whipped. Whisk in the Greek yoghurt, icing sugar and vanilla until all combined. Keep covered in the fridge until ready to use.
    Assembling the trifle
    1. Cut the sponge cake into small 2cm cubes. Layer then bottom of the serving bowl with cubes of cake. Drizzle the cake generously with half of the lime syrup. Top with a layer of fresh sliced mango and a layer of vanilla cream. Repeat these layers until you reach the top of the serving bowl.
    2. Sprinkle the top layer of vanilla cream with chopped macadamia nuts. Keep covered in the fridge until ready to serve.
    Recipe Notes
    • When whisking egg whites it’s good practice to start at low speed and gradually build up to high speed. This avoids large pockets of air in the egg whites that might be prone to collapse later in the oven.
    • Don’t open the oven door while the sponge cake is baking until it’s almost done. A thump might deflate the cake structure in the early stages of baking.
    • Keep any leftover trifle covered in the fridge. Eat within 24 hours.
    Nutrition Facts
    Mango Trifle
    Amount Per Serving
    Calories 716 Calories from Fat 378
    % Daily Value*
    Total Fat 42g 65%
    Saturated Fat 12g 60%
    Polyunsaturated Fat 6g
    Monounsaturated Fat 21g
    Cholesterol 147mg 49%
    Sodium 138mg 6%
    Potassium 358mg 10%
    Total Carbohydrates 81g 27%
    Dietary Fiber 4g 16%
    Sugars 66g
    Protein 9g 18%
    Vitamin A 22%
    Vitamin C 39%
    Calcium 12%
    Iron 11%
    * Percent Daily Values are based on a 2000 calorie diet.

    You might like our other Australian-themed baking idea like Lamingtons, Milo Cupcakes, Jelly Cakes and Milo Slice.

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