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.


Click to watch how to make Mango Trifle

Mango Trifle

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This summery mango trifle recipe has macadamia and yoghurt cake pieces, fresh lime syrup, ripe mango slices and vanilla cream layers.
Mango Trifle
Course Sweets
Cuisine Baking
Servings 12 servings
Prep Time 70 minutes
Cook Time 20 minutes
Passive Time 30 minutes


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


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.
Cake Mistress 21 January, 2018

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

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Pieces of Macadamia Yoghurt cake layered with refreshing lime syrup, real mango slices and vanilla cream. Perfect dessert for a hot summer's day. #trifle #mango #lime #vanilla #australian #australiaday #australiandessert