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Ginger, mango and lime trifle

 


Method 1

Ingredients

½ mango, skin and stone removed, flesh cut into chunks

1 tbsp honey

5 tbsp dark rum

150ml/5fl oz double cream, whipped to soft peaks

2 tbsp maple syrup

3 slices Jamaican ginger cake, crumbled

½ lime, zest only

1 orange, peeled and segmented

To serve

2 lime slices

icing sugar, for dusting

Method

Place half of the chopped mango, the honey and two tablespoons of the rum into a food processor and blend to a smooth purée. Fold the mango mixture into the whipped cream, along with the maple syrup.

Place half of the ginger cake into the bottom of two large glasses or serving dishes. Drizzle over the remaining rum, then layer half of the mango mousse on top, followed by the remaining ginger cake.

Finish with the rest of the mango mousse, then top with the remaining chopped mango, lime zest and orange segments.

To serve, garnish with the lime slice repeat the layers, finishing with the mousse. Top with the chopped mango pieces, lime zest and orange segments and garnish with the lime slices and dust with the icing sugar.



Method 2

🍧 Ingredients (Serves 2 – easily scalable)

For the base & layers

3 slices Jamaican ginger cake, crumbled (or substitute with gingerbread)

½ mango, peeled and chopped into chunks

1 tbsp honey

5 tbsp dark rum (divided: 2 tbsp for mango, remainder to soak cake)

½ lime, zest only

1 orange, peeled and segmented

For the mango‑cream mousse

150 ml double cream, whipped to soft peaks

2 tbsp maple syrup

To serve

Lime slices for garnish

Icing sugar, for dusting

🥄 Instructions

Make the mango‑cream mousse

In a blender or food processor, combine half the chopped mango, honey, and 2 tbsp rum. Blend until smooth.

Gently fold that mango mixture into the whipped cream along with maple syrup. Add lime zest. Chill until ready to assemble.

Layer the trifle

Sprinkle half the crumbled ginger cake evenly into two serving glasses.

Drizzle remaining rum over the cake to moisten.

Spoon half the mango‑cream mixture on top. Repeat cake and mousse layers.

Top and garnish

Add the remaining chopped mango, orange segments, and a little lime zest to finish.

Garnish with lime slices and dust lightly with icing sugar. Serve immediately for best texture and visual appeal. 

📋 Quick Recipe Table

Component Quantity per 2 servings

Ginger cake (crumbled) ~3 slices

Mango chunks ½ mango

Honey 1 tbsp

Dark rum 5 tbsp (split)

Double cream 150 ml

Maple syrup 2 tbsp

Lime zest ½ lime

Orange segments ~1 orange

Garnish Lime slices, icing sugar

✅ Tips & Variations

To serve more guests, multiply quantities per 2 glasses accordingly.

Non-alcoholic option: replace rum with extra orange juice or mango juice.

Vegan/dairy‑free version: use coconut cream whipped with a sweetener, and vegan ginger cake.

Make ahead: you can prepare the mango purée in advance; assemble just before serving to keep textures crisp.

Add zing: fold a pinch of finely grated fresh ginger into the mango‑cream mixture for extra spice.

🌿 Local & Custom Touches (Johannesburg‑friendly!)

Use fresh South African mangoes—Alphonso or Kent varieties—for the best vibrant sweetness.

Substitute British ginger cake with local koeksister spice cake or ginger biscuits crumbled for texture.

If you’d like a larger trifle bowl version (serves ~8), just layer accordingly in a deeper dish and increase cream and mango proportionally.



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