Mango trifle pots

Serves: 3
Preparation time: 15 minutes

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175g trifle sponge fingers, broken into two pieces
150ml Cointreau (optional) or 150ml orange juice
Juice of 1 lime
1 ripe mango, peeled and chopped into chunks
2 passion fruits, de-seeded
500g pot of ready made custard
200g Rachel’s low fat mango yogurt
300ml double cream
50g amaretti biscuits, crushed to serve


1.Place the sponge fingers equally amongst four glasses and drizzle over the Cointreau or the orange juice and add the lime juice
2.Scatter over the mango chunks and passion fruit
3.Pour over the custard
4.Whip together the yogurt with the cream until soft peaks form and spoon over the custard
5.Sprinkle with crushed amaretti biscuits and serve immediately

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