Mango & Passionfruit with Ginger Nut Crumb and Mascarpone

Recipe by Sydney Markets

These mini mango trifles in a glass make a lovely individual dessert for picnics or entertaining.

Prep 24 minutesServes 4Makes 4

Ingredients

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.