Chocolate & Mango Passion Surprise



  • 2 x 9gm packets Passionfruit Flavour jelly crystals
  • 300ml tub thickened cream
  • 1 teaspoon vanilla essence
  • 8 Jam Rollettes, chopped
  • 170gm tin passionfruit pulp
  • 425gm tin mango slices in syrup, drained, chopped
  • 1 Cadbury Flake Chocolate Bar


  1. Prepare Jelly as per packet instructions and leave to set in fridge for at least 4 hours before preparing dessert.
  2. In a bowl, whip cream with vanilla essence until peaks form. Refrigerate.
  3. Divide sponge fingers evenly into each serving bowl.
  4. Divide mango slices and jelly evenly into each serving bowl.
  5. Dollop cream on top of the jelly in each serving bowl.
  6. Top with passionfruit pulp and sprinkle with crushed chocolate.


  • Alternate jelly flavor and fruits
  • Use a gluten free sponge
  • Replace whipped cream with thick yoghurt


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