Mango And Pineapple Individual Trifles - cooking recipe

Ingredients

600 g madiera cake, crust trimmed and cut in half lengthways
1 tablespoon coconut rum (malibu)
500 g frozen mango cheeks
1 ripe mango, cut into a dice
1 cup diced pineapple
4 mint leaves, finely shredded
200 ml cream
1 tablespoon caster sugar
1 lime, zest of
1/4 cup mascarpone
2 tablespoons toasted shredded coconut

Preparation

Cut cake into 2cm cubes and divide amongst four large glasses. Drizzle over Malibu and set aside so that the cake will soak in the liquor.
Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.
In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.
Whip cream and sugar together until thick and stir through lime and mascarpone. Top trifle with cream and sprinkle with toasted coconut. Serve immediately.