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Tropical Mango and Passionfruit Trifle

  • Something impressive
Difficulty:

Arnott's product: Sao

Prep time: 20 min

Cooking time: 10 min

Chill time: None

Serves: 9+

Ingredients

600mls thickened cream
2/3 cup (120g) caster sugar
1 cup (250ml) coconut cream
24 Arnott’s Sao biscuits
flesh of 2 large mangoes, chopped
pulp of 4 small passionfruit (approximately 4 tbsp pulp)
1/3 cup coconut flavoured white rum e.g. Malibu
1 cup shredded coconut

 

Method

  • Place cream and sugar into a large bowl, Using electric beaters, beat until just firm. Carefully blend in coconut cream.
  • In a bowl toss mango flesh and passionfruit pulp until just combined.
  • Dip a Sao in the rum for 10 seconds then place into the base of a 25cm square dish. Repeat with another 8 Sao biscuits forming an even layer of Sao biscuits on the base of the dish. Top with 1/3 of the cream mixture and then half of the mango passionfruit mixture. Continue to layer rum soaked Sao biscuits, cream and fruit mixture and then another layer of soaked Sao biscuits and finish with a layer of cream. Cover dish with plastic wrap and refrigerate for 6 hours, or overnight.
  • Meanwhile place coconut evenly onto a baking tray. Bake at 170°C for 5 – 8 minutes, turning occasionally until coconut is lightly golden. Remove and set aside, cover and keep until ready to serve. Just before serving trifle sprinkle top with toasted coconut.