Tropical Mango Trifle
with Coconut Caramel & Passionfruit Lemon Cream | Serves 4+
With luscious layers of coconut caramel, passionfruit lemon cream and juicy mango, these make-ahead trifles are truly delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
coconut milk
1 tin
Tinned Mango
1 packet
Brioche Slices
(Contains Egg, Milk, Gluten, Soy; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 bottle
cream
(Contains Milk; )
1 packet
Passionfruit Lemon Sauce
(Contains Egg, Milk; )
1 bag
mint
Not included in your delivery
100 g
brown sugar
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add coconut milk, brown sugar and butter and cook over a medium-high heat, whisking until well combined and turned to caramel, 5-8 minutes. Set aside until thickened.
TIP: The caramel will thicken as it rests!
While the caramel is cooling, drain and roughly chop the tinned mango. Roughly chop the brioche slices. Place the longlife cream in a large bowl and whisk with electric beaters until soft peaks form and almost double in size, 3-4 minutes. Using a spoon, fold in the passionfruit lemon sauce until combined.
TIP: If you don't have electric beaters, use a metal whisk!
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted!
In four serving glasses or jars, layer with some of the chopped brioche, coconut caramel, mango and passionfruit lemon cream. Repeat the layers with the remaining ingredients, making sure you finish with the cream. Cover and refrigerate for 6 hours or overnight.
TIP: You might have excess brioche leftover!
When the trifles have set, thinly slice the mint. Sprinkle mint over trifles to serve.