Tropical Cherry-and-Mango TriflesTropical Cherry-and-Mango Trifles
Tropical Cherry-and-Mango Trifles
Tropical Cherry-and-Mango Trifles
Make the most of summer stone fruit with individual trifles perfect for those warm sunny days.
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Recipe - Westerville, OH
Tropical Cherry-and-Mango Trifles
Tropical Cherry-and-Mango Trifles
Prep Time30 Minutes
Servings6
0
Calories250
Ingredients
2 limes, divided
2 Tbsp. Fresh Thyme organic unrefined cane sugar, divided
2 ripe mangoes, peeled, pitted, and chopped
2 cups dark sweet cherries, pitted and halved; plus cherries with stems for garnish
12 Ava Organics original coconut crispy rollers, broken into large pieces
¼ cup Fresh Thyme organic coconut chips, lightly toasted; plus additional for garnish
2 cups Siggi’s vanilla plant-based coconut blend yogurt, divided
¾ cup frozen dairy-free coconut whipped topping, thawed; divided
Directions

2 limes, divided 

2 Tbsp. Fresh Thyme organic unrefined cane sugar, divided 

2 ripe mangoes, peeled, pitted, and chopped   

2 cups dark sweet cherries, pitted and halved; plus cherries with stems for garnish 

12 Ava Organics original coconut crispy rollers, broken into large pieces 

¼ cup Fresh Thyme organic coconut chips, lightly toasted; plus additional for garnish 

2 cups Siggi’s vanilla plant-based coconut blend yogurt, divided 

¾ cup frozen dairy-free coconut whipped topping, thawed; divided 

  1. Add zest and juice of 1 lime to medium bowl. Whisk in 1 Tbsp. sugar; set aside. Repeat with remaining lime zest and juice, and sugar in another medium bowl. 
  2. Add mangoes to one bowl with lime mixture; toss to coat. Add 2 cups halved cherries to remaining bowl with lime mixture; toss to coat. Let each stand at room temperature for 1 hour, stirring occasionally.   
  3. In a small bowl, stir together crispy roller pieces and ¼ cup coconut chips; set aside.   
  4. To assemble, divide mango mixture among 6 (8-oz.) dessert glasses, about â…“ cup each. Drizzle with any remaining juices from bowl. Top each with â…“ cup yogurt. Divide and spoon cherry mixture on top each; drizzle with any remaining juices from bowl. 
  5. Sprinkle desserts with coconut cookie mixture. Spoon 2 Tbsp. whipped topping on top of each dessert. Garnish with additional coconut chips and cherries with stems, if desired.  
Nutritional Information

Each serving contains: 250 calories, 11 g fat, 9 g saturated fat, 0 g trans fat, 0 mg cholesterol, 15 mg sodium, 36 g carbohydrates, 3 g fiber, 26 g sugar, 6 g protein. Daily values: 0% vitamin D, 2% calcium, 2% iron, 4% potassium. 

30 minutes
Prep Time
0 minutes
Cook Time
6
Servings
250
Calories

Shop Ingredients

Makes 6 servings
2 limes, divided
Limes
Limes - 1 Each
$0.99
2 Tbsp. Fresh Thyme organic unrefined cane sugar, divided
Fresh Thyme Organic Unrefined Cane Sugar
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
2 ripe mangoes, peeled, pitted, and chopped
Mango
Mango - 1 Each
$1.99
2 cups dark sweet cherries, pitted and halved; plus cherries with stems for garnish
Red Cherries
Red Cherries - 1 Pound
Sale
$2.99 was $8.99$2.99/lb
12 Ava Organics original coconut crispy rollers, broken into large pieces
Ava Organics Original Coconut Crispy Rollers
Ava Organics Original Coconut Crispy Rollers - 2.8 Ounce
$5.49$1.96/oz
¼ cup Fresh Thyme organic coconut chips, lightly toasted; plus additional for garnish
Fresh Thyme Organic Coconut Chips
Fresh Thyme Organic Coconut Chips - 7 Ounce
$5.99$0.86/oz
2 cups Siggi’s vanilla plant-based coconut blend yogurt, divided
Siggi's Plant-based Coconut Blend Vanilla Yogurt
Siggi's Plant-based Coconut Blend Vanilla Yogurt - 24 Ounce
$7.99$0.33/oz
¾ cup frozen dairy-free coconut whipped topping, thawed; divided
So Delicious Cocowhip Coconut Whipped Topping
So Delicious Cocowhip Coconut Whipped Topping - 9 Ounce
$5.29$0.59/oz

Nutritional Information

Each serving contains: 250 calories, 11 g fat, 9 g saturated fat, 0 g trans fat, 0 mg cholesterol, 15 mg sodium, 36 g carbohydrates, 3 g fiber, 26 g sugar, 6 g protein. Daily values: 0% vitamin D, 2% calcium, 2% iron, 4% potassium. 

Directions

2 limes, divided 

2 Tbsp. Fresh Thyme organic unrefined cane sugar, divided 

2 ripe mangoes, peeled, pitted, and chopped   

2 cups dark sweet cherries, pitted and halved; plus cherries with stems for garnish 

12 Ava Organics original coconut crispy rollers, broken into large pieces 

¼ cup Fresh Thyme organic coconut chips, lightly toasted; plus additional for garnish 

2 cups Siggi’s vanilla plant-based coconut blend yogurt, divided 

¾ cup frozen dairy-free coconut whipped topping, thawed; divided 

  1. Add zest and juice of 1 lime to medium bowl. Whisk in 1 Tbsp. sugar; set aside. Repeat with remaining lime zest and juice, and sugar in another medium bowl. 
  2. Add mangoes to one bowl with lime mixture; toss to coat. Add 2 cups halved cherries to remaining bowl with lime mixture; toss to coat. Let each stand at room temperature for 1 hour, stirring occasionally.   
  3. In a small bowl, stir together crispy roller pieces and ¼ cup coconut chips; set aside.   
  4. To assemble, divide mango mixture among 6 (8-oz.) dessert glasses, about â…“ cup each. Drizzle with any remaining juices from bowl. Top each with â…“ cup yogurt. Divide and spoon cherry mixture on top each; drizzle with any remaining juices from bowl. 
  5. Sprinkle desserts with coconut cookie mixture. Spoon 2 Tbsp. whipped topping on top of each dessert. Garnish with additional coconut chips and cherries with stems, if desired.