Try this festive dessert to kick off the start of summer!


  • 6 mangoes (some for decorating)

  • 2 cans whipped cream

  • 1/4 cup sweet sherry

  • 1 roll sponge with jam

  • 1 carton custard

  • 1 packet orange jelly

  • Coconut flakes and pomegranate and flaked almonds to garnish


  • 1.

    Cut fresh Aussie mangoes into two cheek pieces, and the pip. Cut the cheeks into small

  • 2.

    Even slices. Put 1/4 of the slices aside for the top.

  • 3.

    Cut the sponge jam rolls into 1 cm lengths.

  • 4.

    Fill the bottom and visible sides of the individual glass jars with sponge, until you reach

  • 5.

    Half way up the glass. Sprinkle 1/4 cup sweet sherry over the sponge.

  • 6.

    Next, layer over the custard.

  • 7.

    Next, add the layer of jelly.

  • 8.

    Next, add a 1cm layer of cream.

  • 9.

    Next, add the layer of sliced mango.

  • 10.

    Finally, layer another 1cm of cream.

  • 11.

    Finish the trifle by decorating with piped cream, sliced mango, flaked almonds, flaked coconut and pomegranate.


Exclusive recipe courtesy of the Mango Mess-tival.

Celebrate mango season at Mango Mess-tival Sunday December 2nd 2018 at Bondi Beach. 

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