MANGO & COCONUT TRIFLES

Mango & coconut trifles image

Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas

Provided by Melissa Thompson - Journalist and food writer

Categories Dessert

Time 1h5m

Number Of Ingredients 16

Ingredients

3 gelatine leaves
50ml orange juice
250g canned mango pulp
8 sponge fingers
4 tsp dark rum
1 ripe mango, halved, peeled and sliced
16 fresh or frozen raspberries
400ml can coconut milk
600ml double cream
1 tsp vanilla extract
3 egg yolks
80g caster sugar
1 tbsp cornflour
3 tbsp milk
80g coconut flakes
1 lime, zested

Steps:

Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don't let the mixture bubble, or the jelly won't set. Stir in the mango pulp until combined.
Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
Pour the custard over the set jellies and chill for another 2 hrs.
Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.

Nutrition Facts : Calories 925 calories, Fat 77 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium