adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut, mango and ginger trifles
Coconut, mango and ginger trifles
0 Likes
Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Make-ahead mango coconut ginger trifles with a tropical twist, perfect for dinner parties. Customize with papaya, peach, kiwifruit, or berries. - Marion Grasby
Ingredients:
  • 500g store-bought madeira or sponge cake, cut into roughly 1.5cm pieces
  • 2 large mangoes, peeled, cut into 1cm pieces
  • 150g honey-roasted macadamias, coarsely chopped
  • 110g (1/2 cup) white sugar
  • 400ml can coconut milk
  • 21.00 gm fresh lime juice
  • 500ml (2 cups) pouring cream
  • 1 vanilla bean, split, seeds scraped
  • 4 sheets gelatine
  • 150g Greek-style yoghurt
  • 20.00 ml finely grated ginger
Instructions:
  • To make the coconut granita, combine sugar and 125ml (1/2 cup) water in a saucepan over medium-high heat until simmering. Stir and cook for 5 minutes until the sugar dissolves. Remove from heat, cool, then whisk in the coconut milk and lime juice. Pour into a 16 x 26cm slice pan and freeze for 2 hours until partially frozen. Use a fork to scrape into ice crystals, freeze for 2 hours, scrape again, and freeze for 3 more hours until firm.
  • Prepare the vanilla cream by combining cream, sugar, vanilla seeds, and pod in a saucepan over medium heat. Simmer gently, stirring until the sugar dissolves. Remove from heat. Soften gelatine in cold water for 5 minutes, squeeze out excess water. Discard vanilla pod from the cream, then whisk in the gelatine until dissolved. Strain into a bowl and chill in the fridge for 20 minutes. Once cooled, whisk in the yogurt until smooth.
  • Create a flavorful ginger syrup by simmering sugar, ginger, and 125ml (1⁄2 cup) water in a small saucepan over medium-high heat until sugar dissolves. Let it cool before using.
  • For assembling the trifles, start by layering half of the cake pieces into six 250ml (1 cup) glasses. Drizzle with half of the ginger syrup, followed by spooning over half of the vanilla cream, and topping it off with half of the mango. Repeat the layers using the remaining cake, syrup, vanilla cream, and mango. Chill in the fridge until you're ready to enjoy.
  • Take the coconut granita out of the freezer and fluff it with a fork to create delicate ice crystals. Sprinkle a spoonful of the coconut granita over the trifles and garnish with chopped macadamias.

Similar Recipes