Entertaining Dessert

Tropical trifle

Name: Tropical mango trifle recipe
Yield: 12
Ingredients: 40.00 ml caster sugar; 40.00 ml Malibu; 20.00 ml lime juice; 350g madeira cake, cut into large cubes; 2 large mangoes, sliced; Passionfruit, to serve; Kiwifruit, to serve; Starfruit, to serve; 1 large mango, flesh finely chopped; 150g caster sugar; 300ml sparkling white wine; 3 platinum-strength gelatine leaves, soaked in cold water for 5 minutes; 500g sour cream; 200ml thickened cream; 200g coconut cream; Finely grated zest of 2 limes; 55g caster sugar; 1 tsp vanilla bean paste

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by Dominic Smith

Nov 27, 2024

Bring out the bright flavours of summer with this tropical mango trifle. Mangoes are the hero of this delicious Christmas dessert, with a vibrant mango jelly layer at the base and juicy slices fanned on top to pair with the golden passionfruit, green kiwi fruit and starfruit for a show-stopping visual. Fluffy chunks of Malibu-spiked madeira cake sink into the smooth whipped coconut cream filling, creating a luxurious texture of this velvety-smooth festive dessert.

You’ll need an 8-cup (2L) capacity trifle dish, and you’ll need to start this recipe at least 4 hours ahead.

2 tbs caster sugar
2 tbs Malibu
1 tbs lime juice
350g madeira cake, cut into large cubes
2 large mangoes, sliced
Passionfruit, to serve
Kiwifruit, to serve
Starfruit, to serve

Mango jelly

1 large mango, flesh finely chopped
2/3 cup (150g) caster sugar
300ml sparkling white wine
3 platinum-strength gelatine leaves, soaked in cold water for 5 minutes

Whipped coconut cream

500g sour cream
200ml thickened cream
200g coconut cream
Finely grated zest of 2 limes
1/4 cup (55g) caster sugar
1 tsp vanilla bean paste

Method

1.

To make the jelly, place the mango, sugar and 310ml water in a medium saucepan over medium heat and bring to a simmer. Simmer for 5-6 minutes, until liquid turns yellow. Stir in wine and simmer for a further 5 minutes. Squeeze out excess water from gelatine and add to pan. Stir until gelatine is dissolved. Strain syrup through a fine sieve (see recipe notes) into an 8-cup (2L) capacity trifle dish and refrigerate for 3 hours, or until set.
2.

Meanwhile, to make coconut cream, in a stand mixer fitted with the whisk attachment, whisk all ingredients on high to firm peaks. Refrigerate until ready to assemble.
3.

Place 2 tbs caster sugar and 2 tbs water in a small saucepan and bring to the boil over high heat. Set syrup aside to cool, then stir in Malibu and lime juice.
4.

To assemble, spoon half the cream over the jelly. Dip chunks of cake into syrup, then arrange over the cream. Top with remaining cream (see recipe notes). When ready to serve, arrange sliced mango and tropical fruit over top of cream.

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Recipe Notes

When straining your jelly liquid, tap strainer with a solid metal spoon to pass the liquid without pressing or touching the ingredients. This prevents your jelly from becoming cloudy. After the last layer of cream, you can store trifle in the fridge for up to 1 day.