Mango Strawberry Trifle - cooking recipe

Ingredients

For the Mango Fool
1 (32 ounce) can sweetened mango pulp
32 ounces heavy whipping cream
For the Trifle
3 pints fresh strawberries
2 loaves of good poundcake
26 ounces coconut rum (optional)

Preparation

Wash, hull and slice your strawberries and set aside.
Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
At this point I like to decorate with some mint leaves or strawberries on top.
Chill for about an hour and serve!