Mango & coconut trifle
RECIPE
Melissa Thompson
SERVES 4
• 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
1 . 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 . 2 . 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 . 3 . 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 .
4 . 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 . 5 . Pour the custard over the set jellies and chill for another 2 hrs . 6 . 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 . 7 . 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 .
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