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Mango and pineapple individual trifles

Mango and pineapple individual trifles

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Egg free
Course: Dessert
Favourite flavours: Easy recipes

INGREDIENTS

600g madiera cake, crust trimmed and cut in half lengthways
1 tablespoon Malibu
500g frozen mango cheeks
1 ripe mango, cut into a dice
1 cup diced pineapple
4 mint leaves, finely shredded
200ml cream
1 tablespoon caster sugar
1 lime, zested
¼ cup mascarpone
2 tablespoons toasted shredded coconut
METHOD

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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Tip: Try "lamb & potato" or "Low GI"
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