Mango And Pineapple Individual Trifles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 process frozen mango cheeks until smooth and pour over soaked cake. place into refrigerator.
• 3 in the meantime, combine diced mango, pineapple and mint and mix well. spoon fruit over mango puree and return to refrigerator.
• 4 whip cream and sugar together until thick and stir through lime and mascarpone. top trifle with cream and sprinkle with toasted coconut. serve immediately.