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Saturday, 17 August 2013

Mango Biscuit Trifle

Digestive biscuits 200 grams
Mango jelly 2 packets
Mango chopped 2 cups
Fresh cream whipped 400 grams
Ingredients for custard:
Milk 3 cups
Sugar 4 tbsp
Corn flour 2 tbsp
Mango essence ½ tsp
Put milk, sugar, corn flour and mango essence together in a sauce pan and cook until thick.
Cool, fold in cream.
Arrange biscuits in a serving bowl, spread with 1 packet mango jelly soaked in 1 cup water.
Spread with ½ custard, mango pieces, remaining custard.
Decorate with jelly cubes and whipped cream and chopped mangoes.
Serve chilled.

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