Take any suitable trifle glass, fill the bottom layer with Mango pulp ( 3 to 4 tbsp ) .
Place the cut vanilla sponge cake piece on top of the mango pulp gently. Fill the empty spaces with crumbled cake pieces.
Next add generous amount of custard on top and layer it with whipped cream frosting.
Finish off the top layer with some honey roasted hazelnuts and mango pulp drizzle.