No-Bake Mango Coconut Cream Trifle

Serves: 6 | Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes

Ingredients

For the Coconut Biscuit Base

• 1½ cups (180 g) crushed vanilla biscuits or graham crackers

• ¼ cup (55 g) unsalted butter, melted

• 2 tbsp shredded coconut, lightly toasted

For the Mango Layer

• 2 large ripe mangoes, peeled and diced

• 1 tbsp fresh lemon juice

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

For the Coconut Cream Filling

• 8 oz (225 g) cream cheese, softened

• 1 cup (240 ml) coconut cream

• 1 cup (240 ml) heavy whipping cream

• ½ cup (60 g) powdered sugar

• 1 tsp vanilla extract

• ½ tsp coconut extract (optional)

For the Sponge Layer

• 6 ladyfinger biscuits (Savoiardi), broken into pieces

• 2 tbsp mango juice or coconut milk (for lightly soaking)

For Topping

• Fresh diced mango

• Toasted shredded coconut

• White chocolate shavings (optional)

• Fresh mint leaves (optional)

Instructions

Step 1 – Prepare the Mango Purée

1. Blend half of the diced mango with:

   • Lemon juice

   • Sugar

   • Vanilla

2. Blend until smooth.

3. Reserve the remaining diced mango for layering.

Step 2 – Make the Coconut Cream

1. Beat the cream cheese until smooth.

2. Add:

   • Powdered sugar

   • Vanilla

   • Coconut extract

3. Mix until creamy.

4. In a separate bowl, whip the heavy cream to soft peaks.

5. Fold the whipped cream and coconut cream into the cream cheese mixture until light and fluffy.

Step 3 – Prepare the Biscuit Layer

1. Mix the crushed biscuits with:

   • Melted butter

   • Toasted coconut

2. Stir until evenly coated.

Step 4 – Assemble the Dessert

Layer each dessert glass in the following order:

1. Coconut biscuit mixture

2. Mango purée

3. Coconut cream

4. Ladyfinger pieces lightly soaked with mango juice or coconut milk

5. More coconut cream

6. Diced mango

7. Repeat if desired.

8. Finish with a generous layer of coconut cream.

Step 5 – Decorate

Top each serving with:

• Fresh mango cubes

• Toasted shredded coconut

• White chocolate shavings (optional)

• Mint leaves for freshness

Step 6 – Chill

1. Refrigerate for at least 4 hours, preferably overnight.

2. Serve well chilled.

Chef's Tips

• Use Ataulfo or Honey mangoes for the sweetest, smoothest flavor.

• Chill the coconut cream before whipping for better volume.

• Toast the shredded coconut until lightly golden to enhance its nutty aroma.

• For a tropical twist, add a layer of passion fruit pulp between the mango and cream.

• Assemble the dessert several hours ahead to allow the flavors to meld beautifully.

Estimated Nutrition (Per Serving)

• Calories: ~420 kcal

• Protein: 5 g

• Fat: 27 g

• Carbohydrates: 41 g

• Fiber: 3 g

• Sugar: 27 g

• Sodium: 170 mg

Serving Suggestion

This No-Bake Mango Coconut Cream Trifle is a light yet indulgent tropical dessert featuring buttery biscuit crumbs, silky coconut cream, juicy mango purée, tender ladyfinger biscuits, and fresh mango chunks layered into elegant dessert glasses. Finished with toasted coconut and optional white chocolate shavings, it delivers a refreshing balance of creamy, fruity, and subtly crunchy textures. Pair it with iced coconut latte, mango iced tea, Prosecco, Moscato, or a chilled tropical fruit cocktail for a beautiful summer dessert or dinner-party finale.