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