Mango Eton mess trifles

Name: Mango Eton mess trifles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 individual trifles
Ingredients: 700ml mango juice (we used Dewlands); 2 titanium-strength gelatine leaves; Juice of 2 limes; 300ml thickened cream; 250g sour cream; 1/3 cup (40g) pure icing sugar, sifted; 100g store-bought meringue nests; 2 mangoes, flesh thinly sliced; 1/2 cup (75g) chopped macadamias; 1/2 cup (45g) desiccated coconut; Crumbled freeze-dried mango (optional – from supermarkets), to serve

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20m

10m

6 individual trifles

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by Warren Mendes

delicious. team

Mar 01, 2017

You'll go mad for these mango Eton mess trifles!

700ml mango juice (we used Dewlands)
2 titanium-strength gelatine leaves
Juice of 2 limes
300ml thickened cream
250g sour cream
1/3 cup (40g) pure icing sugar, sifted
100g store-bought meringue nests
2 mangoes, flesh thinly sliced
1/2 cup (75g) chopped macadamias
1/2 cup (45g) desiccated coconut
Crumbled freeze-dried mango (optional – from supermarkets), to serve

Method

1.

To make mango jelly, place half the mango juice in a saucepan over medium-high heat and bring to just below a simmer. Meanwhile, soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to the pan. Remove from the heat and stir until melted. Stir in lime juice and remaining 350ml mango juice, then divide among 6 serving glasses. Chill for at least 3 hours or until set.
2.

Whisk creams and icing sugar to soft peaks and layer over jelly with crumbled meringues, mango slices, macadamia, coconut and freeze-dried mango, if using, to serve.