Name: Mango and Sponge Trifle
Cook time: 120 min
Yield: Makes 6
Ingredients: 250g mascarpone; 600ml custard; 1 trifle sponge cake, cut into pieces; 2 x 425g cans Wattie's® Mango Slices in Light Syrup; 125g punnet blueberries; Handful of fresh mint

Everyone enjoys a trifle at Christmas.
Our Trifle recipe combines all of our favourite summer ingredients.

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Makes 6

Prep Time 10 minutes

Cook Time 2 Hours

Easy

Ingredients

250g mascarpone

600ml custard

1 trifle sponge cake, cut into pieces

2 x 425g cans Wattie's® Mango Slices in Light Syrup

125g punnet blueberries

Handful of fresh mint

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Mix the mascarpone and custard together.

Step 2

Place half of the sponge pieces into the base of a large serving bowl. Cover with one-third of the drained Wattie's Mango Slices in Light Syrup and half of the mascarpone custard. Repeat the layers, finishing with the mascarpone custard.

Step 3

Cover with plastic wrap and refrigerate for 2-3 hours for the flavours to blend.

Step 4

Top with the remaining mangoes, and the blueberries and fresh mint to garnish.