Mango and Peach Trifle Recipe

How to Make a Mango and Peach Trifle


  1. In a blender, blitz the watermelon and strain so that you have 4 cups of liquid.
  2. Place gelatin and warm water in a bowl. Stir and leave to bloom for a few minutes.
  3. Pour watermelon into a saucepan on a medium heat. Add sugar, gelatin and stir until completely dissolved.
  4. Pour into a trifle bowl and refrigerate for approximately 3 hours or until set.
  5. In the blender, blitz the peaches, orange juice and water and blend until very smooth.
  6. Repeat the gelatin process. Once it has dissolved completely in the saucepan with the sugar, pour over your set watermelon layer and add sliced peaches and nectarines.
  7. Refrigerate for approximately 3 hours or until completely set.
  8. Whip 300g of cream until stiff and add in chunks from 1 mango.
  9. Add to your jelly and spread in a layer.
  10. Next, top this layer with 1 mango, cut into long slices.
  11. Whip 600g of cream until stiff and spread on top of the mango layer.
  12. To make mango stars, slice the side of a mango and carefully cut off the skin.
  13. Using the star cutter press firmly into the mango to cut out a star shape.
  14. Skewer 2 of the points of mango with the skewers and put through the trifle and place, standing in the jelly.
  15. Garnish the top with extra peaches, mango (and optional sprinkles).


  • You can use frozen peaches
  • If you prefer your jelly a bit more wobbly, only add 1½ tablespoons of gelatin*