- Prep time
- 0:30
- Cook time
- 1:00
- Skill level
- Low
- Serves
- 6
With the arrival of the festive season comes mangoes, and a host of other tropical fruit which truly sets an Aussie Christmas apart.
Their abundance during summer means a mango dessert is a must on the festive table.
This recipe is my take on a trifle, given a tropical makeover with the inclusion of mango, lime, coconut and ginger.
It's a simplified dessert for modern times, doing away with the fussiness of a traditional trifle and adopting a free-form approach.
I've used gingernut biscuits for the base as they tend to be vegan (check the label) but you could also use other plain packet biscuits, shortbread, or even leftover cake.
The coconut-chia pudding is a lovely, light addition to the trifle, doing triple duty by assuming the role of the cream, the jelly and the custard that is common in traditional trifle recipes.
My version is very adaptable – the mango can easily be replaced with berries, cherries, kiwi fruit, or stone fruit, you could add passionfruit for more tropical vibes, or omit the ginger if you want a simpler flavour. The options are endless.
This trifle is best made in small glasses or jars. It's also the perfect to-go dessert for an al fresco Christmas.
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Ingredients
Method
- 1.Prepare the coconut chia pudding one day ahead. Combine the chia seeds, coconut milk, maple syrup and vanilla extract in a jar or bowl. Stir well to combine and then cover with lid or plastic wrap. Place in the fridge to chill overnight. The next day, stir well before using.
- 2.Combine the mango, lime zest, juice, grated ginger and brown sugar. Stir to combine well and allow to marinate for 10 minutes, or up to 2 hours.
- 3.Heat a medium-sized frypan on medium heat. Add the coconut and toast, tossing constantly, until the coconut is aromatic and golden. Remove from the pan immediately to prevent further browning.
- 4.You'll need 6 glasses or jars for this trifle. Place a thick layer of gingernut biscuits at the bottom of every glass (use about ¾ of your biscuits), top with half of the mangoes, a few coconut flakes and then divide the coconut chia pudding among the glasses. Top with the remaining gingernut biscuits, the remaining mangoes and finish with coconut flakes. Refrigerate for 1-4 hours before serving.