• 1 packet trifle sponges *
  • 3 tablespoons apricot jam
  • 16 ounces (ca. 425 g) can mango slices
  • 4 tablespoons orange liqueur, sherry or Cointreau (or use orange juice)
  • 2 cups custard** (or see recipe below)
  • 1 cup whipping cream
  • Finely grated zest of 1 small orange
  • 2-3 slices mango or strawberries for decoration


Cut the trifle sponges in half, spread generously with apricot jam and sandwich them together. Put four of the sponges (cut them into smaller pieces if you wish) in the base of a glass bowl. Drain the mango slices and save the juice (about 1/2 Cup / 1 dl).

Cut the mango slices into halves or thirds length-wise and place them over and between the sponges in the bowl.

Mix the mango juice and liqueur and pour half over the sponges. Cut the last four sponges in half again and arrange over the mango slices. Pour the remaining mango juice over the sponges. With a wooden spoon, gently press down to even the top. Pour the custard over the sponges and spread evenly.

Whip the cream (it should not be too firm). Stir the orange zest into the cream and cover the custard with big spoonfuls of cream. Chill for a couple of hours before serving. The trifle is best if made a day before.


This trifle is quite easy to make. If you buy the custard and sponge, you can make the dessert in about 20 minutes. You can make it the day before and refrigerate until ready to serve.

* If you cannot find trifle sponges, use sponge cake, pound cake, or ladyfingers.

** You can buy the custard if you want to save time.

MacGourmet downloadMango Trifle. To import, drag image to your MacGourmet recipe box.