Mango Malibu Food

MANGO PINEAPPLE RUM PUNCH

Steps:

• Combine the juice, rums, and triple sec in a cocktail shaker.
• Shake the cocktail shaker for 20 seconds.
• Pour into a tall glass filled with ice leaving room for sparkling water.
• Top off with sparkling water and garnish with a cherry.

TROPICAL TIRAMISU

Steps:

• Beat together the mascarpone, double cream, coconut cream, icing sugar and rum using an electric whisk until thick enough to leave a prominent trail when you turn it off and lift it, then fold through the lime zest.
• Make the soaking liquid by stirring together the mango juice, lime juice and rum in a jug, then pour into a shallow bowl.
• Get a medium dish ready (about 30 x 20cm). Dip half the sponge fingers in the soaking liquid for about 10 seconds on each side and place in a single layer in the dish, then drizzle over 3-4 tbsp of the liquid. Top with a layer of half the mascarpone cream, then a layer of sliced mango (using about half). Repeat with the remaining sponges, mascarpone cream, and mango slices. Chill for at least 5 hrs, or preferably overnight. Just before serving, sprinkle over the flaked coconut and lime zest curls.