- Mango Meringue Trifles.jpg (33.31 KiB) Viewed 19 times
Takes: 15 minutes (plus chilling time)
Serves: 3 or 2 larger ones (makes)
No nutritional information available.
Ingredients
- 350ml mango juice
- 3 - 4 gelatine leaves
- Juice of 1 lime
- 150ml doubles cream
- 125g soured cream
- 20g icing sugar, sifted
- 3 ready-made meringue nests, crumbled
- 425g mango slices, drained
- 75g Macadamias, chopped
- 45g desiccated coconut
Method
1. Place half of the mango juice in a saucepan over medium - high heat and bring to just below a simmer. Meanwhile, soak the gelatine leaves in cold water for 5 minutes
2. Squeeze the excess water from the gelatine, then add to the mango juice in the pan. Remove from the heat and whisk until the gelatine has melted. Stir in the lime juice and remaining mango juice, then divide between 3 serving glasses. Chill for 3 hours or until set.
3. Using an electric mixer, whisk the double cream, soured cream and icing sugar together in a bowl to soft peaks. Layer the cream mixture over the jelly with the crumbled meringues, mango slices, Macadamias and coconut. Decorate with freeze-dried mango, if liked. Serve.
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