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Recipe: Tropical mango trifle

By Viv Moon, 20 Mar 2017 Bush Cooking

Recipe Tropical mango trifle cover

This delicious trifle makes anyone feel like they are in the tropics and it tastes as good as it looks.

During holidays and hot summer days a trifle makes the perfect desert for a family, or friends, gathering.

This delicious trifle makes anyone feel like they are in the tropics and it tastes as good as it looks. If you are out camping it’s possible to make, you just need a bit of fridge space. It makes a great desert for a warm summer evening around camp (or at home).

For more tasty ideas, visit 4X4 Australia's Bush Cooking recipes.


  • 85g packet of lemon or passion fruit flavoured jelly crystals
  • 300g packet of Madeira or lemon loaf cake – ready made
  • 1 can mango slices (well drained)
  • 500g tub thickened ready made custard
  • 300ml thickened cream
  • 1/4 cup (more or less to taste) icing sugar – optional if you want a bit more sweetness in the cream
  • 1 large mango – peeled and thinly sliced or chopped
  • 2 passion fruits or a small can of passion fruit pulp
  • 1 punnet of fresh raspberries or berries – optional (or you could use a can of well-drained berries)


  • Follow the instructions on the packet to make the jelly.
  • Pour into a shallow dish to help it cool and begin the setting process; cover with some plastic wrap and refrigerate for about 30 to 45 mins, or until jelly is almost set (this may vary depending on how cold your fridge is).
  • Cut the cake into slices (not too thick), and press lightly into the base of the bowl or suitable dish, with the cake slices just coming up the sides.
  • Pour the jelly over the cake; put on a container lid, or cover with some plastic wrap and refrigerate for 30 mins, or until the jelly is set.
  • Arrange the canned mango slices evenly over the top of the jelly, along with some raspberries or other fruit of your choice.
  • Pour the custard evenly over the top.
  • Beat the cream and icing sugar in a small bowl until soft peaks form. Spread evenly over the custard layer – it’s easier if you drop spoonfuls evenly over the top and then spread out.
  • Cover and refrigerate overnight.
  • Just before serving, top the cream with the fresh mango, raspberries and some passion fruit pulp.


  • Make the trifle up in an oblong plastic container that will fit into your fridge.
  • The raspberries are lovely, but can be expensive. You could use canned berries, but make sure they are well drained and patted dry on some paper towel.
  • You could use whatever fruit you like – bananas, sliced peaches (fresh or canned), etc.

For more recipes: Check out Ron & Viv Moon’s website or follow their Facebook page.