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Pineapple, Mango and Coconut Trifle

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time

Ingredients

9 total
  • 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

4 steps

  1. Step 1

    In a blender, blitz the roughly chopped mango to a purée with 50ml of the rum (or juice); set aside.

  2. 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.

  3. 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.

  4. 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.