Pineapple, Mango and Coconut Trifle
By OcadoLife
Published on 31 July 2022
A crowd-pleasing pud, this Pineapple, Mango and Coconut Trifle from food writer and photographer Riaz Phillips gives a popular British classic a fun Caribbean twist. Tropical fruits, white rum and showstopping decorations bring a party vibe – why not serve it as the finale to a summery feast of Butternut Salad with Honey Dressing, Crispy Fried Okra and Curry Chicken with Green Seasoning and Golden Rice.Time and servings
20 minsTotal time
12Servings
20 minsPrep time
Ingredients
- 3 large ripe mangoes, 2½ roughly chopped, ½ cubed
- 100 ml of white rum or pineapple juice
- 15 sponge fingers
- 0.5 pineapple, flesh cored and cut into chunks, crown reserved to garnish or 1 x 227g tin pineapple in juice
- 0.5 lime, zested, plus extra slices and curls to garnish
- 400 ml of custard
- 0.25 whole nutmeg, for grating
- 300 ml of whipping cream
- 2 tbsp of toasted coconut flakes, to garnish
Method
Step 1
In a blender, blitz the roughly chopped mango to a purée with 50ml of the rum (or juice); set aside.Step 2
Reserve a couple of sponge fingers to decorate and place the rest in the base of a 1.9L trifle bowl. Arrange in an even layer, breaking them as needed to fill any gaps. Pour over the remaining rum (or juice) and leave to soak in for a few mins.Step 3
Toss the pineapple chunks and cubed mango with the lime zest and arrange it over the sponge fingers. Pour the custard over the fruit layer, then finely grate over a little nutmeg. Pour over the mango purée.Step 4
Whip the cream to stiff peaks and dollop it over the mango purée. Spread it out with the back of a spoon. Nestle the pineapple crown (if using) and lime slices into the cream, then crumble over the reserved sponge fingers. Scatter over the coconut flakes and lime curls and serve.