Imperfect Pick Mango Trifle
This trifle is super easy to make and can be prepared a day before for stress free entertaining. Cream, fruit and sponge biscuit. The perfect dessert.
INGREDIENTS:
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6 Imperfect pick mangoes
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Zest and juice 1 lime
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20 Savoiardi biscuits
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2 cup orange juice
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1kg mascarpone
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2 tbsp honey (optional)
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200g pistachio nuts
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200g caster sugar
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1 cup shredded coconut, toasted
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1 punnet edible flowers, optional
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1 punnet raspberries
METHOD:
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Cut the flesh from all the mangoes. Place the flesh from 2 of the mangoes into a blender with the juice of 1 lime and blend to a puree. Set aside. Dice the rest of the flesh into 1cm pieces and set aside.
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In the bowl of a mixer with whisk attachment, place the mascarpone, lime zest and honey if using. Whisk to firm peaks. Set aside in the fridge. Alternatively whisk by hand.
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Make the crystallised pistachio by placing 150g water into a small saucepan with the sugar and placing over a medium to high heat. Boil until you see it thicken and just a little colour around the edge of the pan. Add the nuts and stir constantly with a spoon until the sugar has crystallised and coated the nuts. Pour out onto a tray and allow to cool before breaking apart the nuts. Store in a dry container
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To assemble the trifle, spoon a third of the mascarpone into the base of a trifle dish and smooth out spoon over some mango puree a third of the diced mango and coconut. Individually dip 10 Savioardi biscuits into the orange juice and lay flat over the cream. Repeat the layers once more then spoon over the last of the cream and top with the last of the mango puree, diced mango, raspberries, flowers and crystallised pistachios
Serves 4
Recipe by Tom Walton. Check out his website here & Instagram here.
