This mango trifle is the ultimate Aussie Christmas dessert

For the jelly, blend or process the mango until smooth. Set aside. Pour the mango nectar into a medium saucepan. Sprinkle over the gelatine. Whisk gently on medium heat for 5 minutes until hot, do not boil. Pour in mango puree. Stir on medium heat for 1–2 minutes, until the mixture is warm (this cooks out the enzyme that breaks down gelatine). Remove from heat. Strain through a sieve into a 4cm deep, 20cm x30cm (base) baking tray or dish. Use a spoon to press all the mango mixture through the sieve. Refrigerate for 4 hours or overnight, until set.

Combine lime juice, 1/4 cup caster sugar and water or rum in a small saucepan. Bring to the boil, stirring to dissolve the sugar. Simmer on medium heat for 2 minutes until liquid reduces slightly. Set aside to cool.

Whip cream and remaining 1/4 cup sugar to soft peaks. Add sour cream, whisking gently to form soft peaks. Set aside a quarter of the cream mixture. Fold coconut into remaining cream mixture. Cut jelly into 5cm cubes.

Place half the sponge cubes over the base of a 12-cup capacity trifle bowl. Drizzle over half the lime syrup. Top with half the jelly, then half the coconut cream mixture. Repeat layers. Refrigerate for 6 hours or overnight.

Just before serving, arrange half the mango over the top of the trifle, top with reserved cream mixture, remaining mango, extra coconut and drizzle with honey to serve.