Mango and Pineapple Individual Trifles

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 600
    g madiera cake, crust trimmed and cut in half lengthways
  • 1
    tablespoon coconut rum (malibu)
  • 500
    g frozen mango cheeks
  • 1
    ripe mango, cut into a dice
  • 1
    cup diced pineapple
  • 4
    mint leaves, finely shredded
  • 200
    ml cream
  • 1
    tablespoon caster sugar
  • 14
  • 2
    tablespoons toasted shredded coconut
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DIRECTIONS

  • Cut cake into 2cm cubes and divide amongst four large glasses. Drizzle over Malibu and set aside so that the cake will soak in the liquor.
  • Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.
  • In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.
  • Whip cream and sugar together until thick and stir through lime and mascarpone. Top trifle with cream and sprinkle with toasted coconut. Serve immediately.
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