Best Pineapple Mango Ambrosia Trifle Recipes

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

Ingredients

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 ORANGE TRIFLE

Pineapple Orange Trifle image

Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. -Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 can (14 ounces) pineapple tidbits
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sour cream
1 can (11 ounces) mandarin oranges, drained
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
1/2 teaspoon orange extract
1/3 cup sweetened shredded coconut, toasted

Steps:

Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

Nutrition Facts : Calories 269 calories, Fat 9g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.