This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now1. 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!
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now