Bill's Mango Trifle

When I got home Friday evening my mum turned to me and said "I am making the dessert Sunday for a change". Now my mum loves making Sunday dessert as she is a really good baker but she generally sticks to what she knows, however she happened to be watching "Lorraine" on ITV last week and spotted Bill Granger making a very summery trifle but for Christmas, I suppose in part because Bill is Austrailian. Trifle has been made in our house each Christmas for as long as I have been around, but its probably the one dessert I hate, as it consists of strawberry jelly, strawberry Angel Delight and sponge. So when she told me about this trifle I was intrigued, and more because my mum hates cookery shows. There was only one catch to her plan, she had no recipe! but alas I managed to find it online, so we both assembled the dessert this morning together. Here is the recipe to enjoy :


330g caster sugar
100ml lime juice
300ml low fat natural yogurt
300ml lightly whipped cream
3 tbsp icing sugar, sifted
1/2 tbsp vanilla extract
Ready-made madeira cake, cut into cubes ( my mum pre made this Saturday)
100g macadamia nuts, chopped (we didn't use any nuts as she hates nuts)
4 ripe mangoes, sliced


1. To make the lime syrup, put the sugar, lime juice and 200ml of water in a saucepan over a medium heat and cook, stirring, until the sugar has dissolved. Increase the heat to high, bring to the boil, then reduce the heat and simmer for 10 minutes or until slightly reduced. Set aside to cool.

2. Whisk together the yoghurt, cream, icing sugar and vanilla until well combined.
3. Place half the sponge cubes into a large glass dish. Drizzle with half the lime syrup and top with the mango slices, then half the whipped vanilla cream.
4. Repeat the layers one more time to use up all the ingredients, and sprinkle the top with macadamia nuts.

As you can see I dug out my mum's cheesy 80's serving bowls especially for this. Having tasted it already before dessert time, it tastes good and much better than the other trifles I have had. Thanks again to Bill Grainger for this recipe here.