Cut the mangos into small cubes. Place 2-3 of the mango cubes into a saucepan along with the sugar and water.Bring the mixture to a simmer on medium heat. Let it simmer for 10-15 minutes with a lid, and stir every now and then. When the mangos turn soft, blend the mixture with a stick blender. Let it cool down before adding the remaining mango cubes.
Toast the dried coconut on low to medium heat for 3-4 minutes until slightly golden. Crush the biscuits roughly in a bag or in a food processor. In a bowl, combine the toasted coconut flakes with the crushed biscuits.
Assembling the trifle:
Start by adding a layer of coconut-biscuit mixture into the glasses, and press down lightly. Add a scoop of Magnum Double Sunlover ice cream and the mango puree mixture. Make sure that you save the tubs’ white chocolate! Add a second layer of coconut-biscuit mix and a good layer of Magnum Double Sunlover ice cream on top. Shred some white chocolate and sprinkle it on the trifle. Serve and enjoy right away!