Pineapple Mango Ambrosia Trifle Recipes

PINEAPPLE ORANGE TRIFLE

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.

TROPICAL AMBROSIA TRIFLE BOWL

Steps:

• Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.
• Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
• Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.

MANGO AND PINEAPPLE INDIVIDUAL TRIFLES

Steps:

• 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.

FRUIT AMBROSIA

Steps:

• Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

TROPICAL MANGO TRIFLE

Steps:

• Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
• Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
• Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
• Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
• Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
• Spoon whipped cream on top in big, fluffy swirls. Chill until serving.