Mango breakfast trifle

Posted by Lauren Scaroni on

A beautiful pairing with our premium seasonal blend and coffee of the month - Emerald

The festive season is just about upon us and with it a host of beautiful tropical fruit which truly sets an Aussie summer apart. 

The abundance of mangoes during summer means they are a must on the festive table. But why wait? This beautiful mango breakfast trifle is easy and nutritious and pairs perfectly with our coffee of the month, Emerald Blend Premium

Emerald is our seasonal Fairtrade and Certified Organic blend. Montville Coffee specialists take absolute delight in re-mastering this blend for you as each new season looms. As we head into summer, enjoy this light coffee, best served black, with a beautiful fresh breakfast.  


Ingredients
45g (3 Tbsp) chia seeds
400ml Coyo Yoghurt
2 Tbsp maple syrup or brown sugar
½ tsp vanilla extract
3 ripe mangoes, flesh cut into cubes
Zest and juice of 1 lime
2cm piece of ginger, peeled and grated
1 Tbsp brown sugar
70g (1 cup) coconut flakes
200g gingernut biscuits, roughly crumbled

Method

  1. Prepare the coconut chia pudding one day ahead. Combine the chia seeds, coconut yoghurt, maple syrup and vanilla extract in a jar or bowl. Stir well to combine and then cover with lid. Place in the fridge to chill overnight. The next day, stir well before using.


  2. Combine the mango, lime zest, juice, grated ginger and brown sugar. Stir to combine well and allow to marinate for 10 minutes, or up to 2 hours.
  3. Heat a medium-sized frypan on medium heat. Add the coconut and toast, tossing constantly, until the coconut is aromatic and golden. Remove from the pan immediately to prevent further browning.

  4. You will need 6 glasses or jars for this trifle. Place a thick layer of gingernut biscuits at the bottom of every glass (use about ¾ of your biscuits), top with half of the mangoes, a few coconut flakes and then divide the coconut chia pudding among the glasses. Top with the remaining gingernut biscuits, the remaining mangoes and finish with coconut flakes. Refrigerate for 1-4 hours before serving.

  5. Pour your Emerald Blend and enjoy.

 

Interested in Emerald Blend? Check it out

Adapted from ABC EVERYDAY