PINEAPPLE-MANGO AMBROSIA TRIFLE
Steps:
- 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.
MANGO & COCONUT TRIFLES
Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas
Provided by Melissa Thompson - Journalist and food writer
Categories Dessert
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don't let the mixture bubble, or the jelly won't set. Stir in the mango pulp until combined.
- Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
- Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
- Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
- Pour the custard over the set jellies and chill for another 2 hrs.
- Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
- Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 925 calories, Fat 77 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
TROPICAL MANGO TRIFLE
Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.
Provided by shellyw715
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 9h50m
Yield 10
Number Of Ingredients 16
Steps:
- Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
- Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
- Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
- Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
- Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
- Spoon whipped cream on top in big, fluffy swirls. Chill until serving.
Nutrition Facts : Calories 531.5 calories, Carbohydrate 70.6 g, Cholesterol 206.9 mg, Fat 26.4 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 362.3 mg, Sugar 52.8 g
MANGO AND PINEAPPLE INDIVIDUAL TRIFLES
Make and share this Mango and Pineapple Individual Trifles recipe from Food.com.
Provided by Sonya01
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 266.9, Fat 11.3, SaturatedFat 7.1, Cholesterol 33.5, Sodium 31.7, Carbohydrate 41.3, Fiber 3.9, Sugar 34.2, Protein 2.6
PINEAPPLE CREAM TRIFLE
A real summer delight. My aunt gave me this recipe to try and my family loved it. It's fresh and different.
Provided by AussieGal Tracey
Categories Dessert
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Make up jelly.
- Cut jam roll into slices put on bottom of serving bowl.
- Pour jelly over cake.
- Make up custard (milk and custard).
- Once custard has thickened, add pineapple. Put back in fridge for 5 minutes.
- Spread custard over jelly.
- Put cream and sugar in a small bowl; beat until thick and then spread over custard.
- Cover with plastic wrap and chill in fridge for 2-3 hours.
Nutrition Facts : Calories 490.8, Fat 29.9, SaturatedFat 18.5, Cholesterol 110.4, Sodium 159.6, Carbohydrate 53.8, Fiber 0.9, Sugar 46.4, Protein 5.7
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HOW TO MAKE SUMMER FRUIT TRIFLES - ALLRECIPES
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Estimated Reading Time 4 mins
- All-American Trifle. Store-bought pound cake cut into cubes makes this colorful trifle super-quick to make. You moisten the cake with a bit of rum (or not), then layer it up with fresh berries and lemony white chocolate whipped cream.
- Mixed Berry Trifle. We love the idea of creating individual servings of trifle so everyone gets a picture-perfect treat. Jars, wine glasses, or even water glasses make great trifle containers.
- Strawberry Angel Food Dessert. Trifles made with angel food cake are especially light and spongy. This version is loaded with strawberries and takes a mere 15 minutes to assemble.
- Joy's Prizewinning Trifle. Here's another angel food cake trifle, but this one's layered with kiwis, strawberries, bananas, and pineapple. To get the most attractive layers, place fruit slices up against the glass before adding the filling.
- Vanilla Raspberry Trifle. Lady finger cookies (you can usually find them in the bakery section of your grocery store) are a third option for the cake filling, and make an attractive layer around the bowl.
- Fresh Peach Trifle. Berries aren't the only fruits you can use to build a trifle. Try this peach-packed beauty layered with angel food cake and vanilla yogurt.
- English Trifle. Where did trifle originate? In England, where this dessert dates back to the 16th century and is still a favorite holiday treat.
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