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 STRAWBERRY TRIFLE
This is a little different from most trifles since it does not use pudding. Instead I use a traditional old English dessert called a Fool to layer with the fruit and cake. You can make this with or without alcohol but I like it with a flavored rum:-). You can vary the fruit pulp you use and of course what type of fresh fruit. Endless variations! The Passive time is the chilling time.
Provided by Aioli_Queen
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Wash, hull and slice your strawberries and set aside.
- Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
- Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
- Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
- Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
- Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
- Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
- At this point I like to decorate with some mint leaves or strawberries on top.
- Chill for about an hour and serve!
Nutrition Facts : Calories 426, Fat 30.7, SaturatedFat 18.6, Cholesterol 171.3, Sodium 184.1, Carbohydrate 37, Fiber 2.7, Sugar 12.3, Protein 4.2
MANGO BLUEBERRY TRIFLE
I made up this version of a trifle. It is one of the tastiest desserts you will ever eat. (This is a recipe I adopted from the Zaar account.)
Provided by byZula
Categories Dessert
Time 2h
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Cut almond cake into 4 layers.
- Line the bottom of a glass bowl with one layer of cake, spread on 1/2 cup pastry cream, top with 1/4 of the mangoes, blueberries and sweetened passionfruit puree.
- Add another layer of cake and repeat the layering process until done.
- Cover with plastic wrap and refrigerate for 1 hour.
- Spoon out to serve.
Nutrition Facts : Calories 125.6, Fat 0.8, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 31.6, Fiber 4, Sugar 26.2, Protein 1.7
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
STRAWBERRY MANGO SMOOTHIES
Sometimes artificial sweeteners make food taste exactly that, artificial. Not so in these smoothies-they're delicious and creamy with lots of strawberry and mango flavor. They're perfect for breakfast, dessert or just an afternoon snack. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 100 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 47mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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- Stir together the white chocolate chips and 2/3 cup of the heavy whipping cream in a medium, microwave-safe bowl. Microwave on high for 1 minute. Remove from the microwave and let sit for 1 minute. Whisk until smooth. If needed, microwave again in 15 second increments, whisking in between until the white chocolate has melted completely. Cover loosely and place in the refrigerator to cool, at least 30 - 35 minutes. (Mixture does not need to be completely chilled, just cool to the touch.)
- Next, peel the mangoes and cut into bite-sized pieces. Place them into a medium bowl. Add the brown sugar and lime juice. Stir to combine; continue stirring gently until the brown sugar begins to dissolve. Set aside.
- Once the white chocolate mixture has cooled, begin making the whipped cream. Add the remaining 2 1/3 cups heavy whipping cream and vanilla into a large bowl, or the bowl of a stand mixer. Beat on high speed until soft peaks form, about 4 - 5 minutes. With the mixer running, drizzle in the white chocolate mixture. Continue beating until stiff peaks form, another 1 - 2 minutes. Do not overmix, or the whipped cream will become grainy.
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