Prep:  24 minutes
Makes:  4
Serves:  4
Average: 4 (36 votes)
Recipe by: Sydney Markets
These mini mango trifles in a glass make a lovely individual dessert for picnics or entertaining.

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Mango & Passionfruit with Ginger Nut Crumb and Mascarpone
  1. 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.
  2. Beat mascarpone, yoghurt and icing sugar in a bowl until well combined.
  3. To serve, layer mascarpone mixture, ginger nuts, passionfruit and mangoes in 4 serving glasses and serve.
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My favourite Summer dessert
Robyn Smith
2 years 3 days ago
This dessert is is so simple and yet incredibly delicious. It is always a hit with dinner guests. I recommend using the Kensington Pride mangoes when in season as they deliver the perfect sweet yet ever so slightly tart combination that I love. The crunch of the Arnotts ginger nut biscuit crumbs is genius.