Pineapple Mango Ambrosia Trifle Recipes

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MANGO AND PINEAPPLE INDIVIDUAL TRIFLES



Mango and Pineapple Individual Trifles image

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

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

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-MANGO AMBROSIA TRIFLE



Pineapple-Mango Ambrosia Trifle image

Provided by Food Network

Categories     dessert

Time 20m

Yield 1 Dozen

Number Of Ingredients 7

1½ cups Farmer's Pick 100% Juice Mango
3 cups pineapple chunks
1 cup heavy cream
¼ cup sour cream
2 tablespoons sugar
One (10.25-ounce) pound cake, trimmed and cut into 1-inch cubes
1 cup coconut flakes, toasted

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.

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