These mini mango trifles in a glass make a lovely individual dessert for picnics or entertaining.
Ingredients
2 medium ripe mangoes
8 Arnott’s ginger nut (or similar) biscuits
250g tub mascarpone
1 cup thick natural sweetened yoghurt
1 tbs icing sugar mixture
4 passionfruit, halved and pulp removed
Method
Cut cheeks from the mangoes, peel and cut flesh into 3cm pieces. Set aside. Place biscuits into a plastic bag. Using a rolling pin, roughly crumble biscuits.
Beat mascarpone, yoghurt and icing sugar in a bowl until well combined.
To serve, layer mascarpone mixture, ginger nuts, passionfruit and mangoes in 4 serving glasses and serve.
