Coconut and Mango Trifle

Peel the mangoes with a sharp knife. Cut 4 thin slices for garnish and set aside. Cut the remaining mango flesh into small pieces. Peel the oranges with a sharp knife, cut out the orange segments and cut into small pieces. Mix the mangoes and orange segments with the orange juice from the orange centers. Toast the coconut in a pan until light golden brown. Mix about 1/2 with the honey and the fruit. Divide between 4 serving glasses.

Beat the mascarpone with the coconut milk, sugar, vanilla sugar and lemon juice. Whip the cream until stiff and fold into the cream, spread over the fruit in the glasses and chill for about 30 minutes.