Mango breakfast trifles

Mango breakfast trifles

SERVES 6 PREP + COOK TIME 30 MINUTES (+ REFRIGERATION)

5 INGREDIENTS

2 large (1.2kg) mangoes

2 medium (180g) limes

2½ leaves (12.5g) titanium-strength gelatine (see tips from previous page) 2 cups (200g) granola

3 cups (750ml) unsweetened vanilla-bean yoghurt

PANTRY STAPLE

1 tablespoon caster sugar

1 Peel and cut flesh from 1 mango into medium-sized chunks. Finely grate the rind from 1 lime; reserve. Juice the lime; you need 1 tablespoon juice. Blend mango flesh, lime juice, ¾ cup water and sugar until smooth.

2 Place gelatine in a bowl of cold water; stand for 5 minutes or until softened.

3 Meanwhile, pour mango mixture into a small saucepan; place over low heat, stirring until mango is just warm to the touch. Remove gelatine from water; squeeze out excess water. Add to the warm mango mixture; stir until gelatine has dissolved. (The mango mixture should be just hot enough to dissolve the gelatine mixture, otherwise the fresh flavour of the mango will be lost.) Pour mango jelly into a wet 12.5cm x 25.5cm (top measurement) loaf pan. Refrigerate for 3 hours or overnight or until set.

4 Thinly slice remaining mango. Cut jelly in half lengthways. Using a long palette knife, gently remove jelly halves from the pan; cut into small cubes.

5 Divide the fresh mango slices among six 1¼ cup (310ml) glasses. Top with granola, yoghurt and pieces of mango jelly. Serve topped with reserved lime rind and remaining lime cut into cheeks or wedges. Not suitable to freeze or microwave.