Mango and Pineapple Individual Trifles
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
- 1 lime, zest of
- 1⁄4 cup mascarpone
- 2 tablespoons toasted shredded coconut
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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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.