No-Bake Peach Mango Trifle

Difficulty: Easy

Time: 45 minutes

Serves: 6

Introduction

Celebrate peach mango season with this easy No-Bake Peach Mango Trifle. Made with layers of juicy peaches, sweet mango, fluffy vanilla cream, and chunks of COBS Peach Mango Scone, this simple dessert is bursting with fresh fruit flavour. Perfect for summer gatherings, brunches, or an elevated afternoon treat, it's a refreshing no-bake recipe that's as easy to make as it is to enjoy!

Ingredients

4-6 COBS Peach Mango Scones

For the fruit layer

2 ripe peaches, diced
1 mango, diced
1 tbsp honey or maple syrup
1 tsp lemon juice
Optional: pinch of cinnamon or cardamom

For the cream layer

1 cup whipping cream
2 tbsp icing sugar
½ tsp vanilla extract
¼ cup vanilla Greek yogurt or mascarpone
Optional, but makes it a little tangy and more “trifle” than just whipped cream.

Directions

Tip: This recipe is also great for individual trifles! If making single cups, we recommend using 2-4 scones and for a larger trifle we recommend 4-6.

How To

Make the fruit layer: Mix diced peaches, mango, honey, and lemon juice in a bowl. Let sit for 10 minutes so it gets juicy.
Make the cream: Whip cream, icing sugar, and vanilla until soft peaks form. Fold in Greek yogurt or mascarpone.
Prep the scone: Cut or crumble the Peach Mango Scones into small chunks. Keep some finer crumbs for topping.
In clear cups or jars, layer:

Peach Mango Scone pieces
A spoonful of fruit
Vanilla cream
Repeat once more.

5. Finish: Top with scone crumbs, extra fruit, and optional: toasted coconut.

6. Chill briefly: Refrigerate for 20–30 minutes before serving. This lets the scone soften slightly while keeping its texture.