Mango and Rum Trifle
For a guaranteed ‘aaah’ around the dessert table, this ’90s Good Housekeeping classic is pure magic—combining exotic flavours with a truly stunning presentation.
Ingredients
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40g custard powder 75g coconut milk powder 40g caster sugar 900ml milk 284ml single cream 125g macarons or almond ratafias 150ml dark rum |
400g sponge cake such as madeira 2x medium size ripe mangoes 6x passion fruit 150ml fresh orange juice 284ml double cream Gold dragees to decorate
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Cooking steps
Step 1
Mix together the custard powder, coconut milk powder and the caster sugar in a medium saucepan.
Stir in a little milk enough to make a smooth paste (whisk if necessary)
Over a low heat gradually add the remaining milk and single cream to the coconut paste mixture.
Bring to the boil, stirring continuously, then simmer for 4-5 minutes until custard is thickened and smooth. Cool slightly.
Step 2
Put the macaroons or ratafias in a large deep glass serving dish. Carefully drizzle over half the rum. Pour half the custard over the macros to cover them completely and leave to cool for about 15 minutes.
Trim the sponge to fit the bowl. Place on top of custard. Peel, stone and roughly chop the mangoes. Mix with the passion fruit pulp, reserving 60 ml (4 tbsp) for decoration.
Step 3
Stir orange juice and remaining rum into the fruit mixture and spoon over the sponge. Top with remaining custard. Cool, cover then chill preferably overnight.
Step 4
Whip the double cream very lightly until it just holds its shape.
Spoon over the custard piling it up a little in the centre. Decorate with passionfruit and the gold dragee