Our mango orange pineapple trifle has everything we love about desserts: for one, it’s trifle! And who doesn’t love trifle? It’s crunchy from crushed granola bars and roasted almonds. Clotted cream and yogurt make it lush and dreamy, while pineapple bits and mango sauce add a fruity, summery note. We also used candied citrus fruits and orange marmalade to sweeten, but you can replace these with other dried fruits and jams.
We used clotted cream for our mango orange pineapple trifle. Clotted cream is thick and silky type of cream with a crusted surface, which is traditionally produced in England’s South West, famously Devon and Cornwell. It’s often served at afternoon teas with delicious scones and strawberry jam.
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Serving tips
This mango orange pineapple trifle is a great make-ahead dessert. You can prepare it up to a day in advance and store it in the fridge until ready to enjoy. Instead of individual jars, you can also opt to serve the trifle in one larger dessert bowl. You can also fill the trifle into jars with screw on lids and bring it to a picnic.
Mango Orange Pineapple Trifle Recipe
Mango orange pineapple trifle has everything we love about desserts: for one, it’s trifle! And who doesn’t love trifle? It’s crunchy from crushed granola bars and roasted almonds. Clotted cream and yogurt make it lush and dreamy, while pineapple bits and mango sauce add a fruity, summery note. You can also make this trifle with double cream instead of clotted cream. We also prepared it with cream cheese and loved the result.
Ingredients
- 225 g (8 oz / 1 cup) clotted cream, double cream or cream cheese
- 3 tbsp yogurt
- the grated zest of 1 organic orange and 1/2 organic lemon
- 1 tbsp candied orange peel
- 1 tbsp candied lemon peel
- 1 tbsp sweetened mango sauce
- 1 tbsp orange marmalade (thin cut)
- 2 tbsp pineapple juice
- 1 tbsp orange juice
- 150 g (1 1 /4 cups) granola or crumbled granola bars
- 4 pineapple slices
- 1 orange
- 50 g almond slices, roasted
Instructions
Make the cream. In a medium mixing bowl, combine the clotted cream and yoghurt with a large spoon. Stir in the lemon juice, pineapple juice, orange juice, and mango sauce and mix until combined. Then carefully fold in the orange marmalade, as well as the candied lemon and orange peel.
Prepare the fruits. Cut pineapple slices into smaller pieces. To prep the orange, cut off the bottom and top first and then the rest of the peel. Make sure to remove all of the white pith and cut the orange into smaller segments.
Layer the trifle. In small dessert jars, start with a layer of crushed granola bars. Add 2 tbsp of the cream, then fruits and top with the remaining cream and the roasted almond slices.
