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1. Heat a pan over medium heat and toast the coconut flakes until brown. Remove and set aside to cool.
2. Peel the mangoes and cut into thin slices. Set aside 8 slices for garnish.
3. Add the cream to a large mixing bowl and beat until soft peaks form. Add the yoghurt and beat until stiff.
4. Place 1/3 of the yoghurt mixture in a deep round serving dish or trifle bowl and spread evenly.
5. Sprinkle 50 g of sugar over and layer with half of the mango slices. Repeat the layers.
6. Add the last 1/3 of the yoghurt mixture and sugar. Place the reserved mango slices in a flower shape on top.
7. Refrigerate for 2 hours or until the sugar has melted into the yoghurt.
8. Sprinkle with lime zest and the toasted coconut flakes.
9. Enjoy as a delicious summer dessert!
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