Tropical Mango and Rum Trifle Recipe

(240 ratings)

Tropical Mango and Rum Trifle recipe-trifle recipes-recipe ideas-new recipes-woman and home
Preparation Time1 hours plus chilling and setting
Cooking Time15 mins
Total Time1 hours 15 mins plus chilling and setting
Nutrition Per PortionRDA
Calories513 Kcal26%
Fat40 g57%
Saturated Fat22 g110%


  • 85g (31/2oz) lemon-flavoured jelly
  • 210g (71/2oz) coconut macaroons
  • 100ml (4fl oz) dark rum
  • 1 x 18cm (7in) plain Madeira cake, very thinly sliced
  • 2 large mangoes, peeled and chopped
  • pulp and juice of 4 passion fruit
  • 300ml (1/2pt) double cream

For the custard:

  • 600ml (1pt) double cream
  • 6 free-range egg yolks
  • 75g (3oz) caster sugar
  • 3tbsp cornflour
  • physalis and toasted desiccated coconut, to decorate


  1. Dissolve the lemon jelly in 450ml (15fl oz) boiling water. Refrigerate until set.

  2. To make the custard, heat the cream over a low heat, stirring constantly. Mix the egg yolks, sugar and cornflour together. Pour over the cream, return to the pan and cook until thickened, stirring constantly. Strain and cool. Refrigerate until cold.

  3. Put the macaroons in the trifle dish and sprinkle with half the rum. Pour over half the custard. Trim the sponge to fit the bowl then pierce with a skewer and sprinkle with the remaining rum. Mix the fruit and place on top of the sponge, reserving 3 tablespoons. Chop the jelly and spread over the fruit. Top with the remaining custard.

  4. Lightly whip the cream and spoon on top. Decorate with the remaining mangoes, passion fruit, physalis and coconut.