Mango and Passionfruit Trifle

I love the combination of Mango and passionfruit.  So this idea of showcasing mangoes during their season is a great way to celebrate this wonderful fruit. Local mangoes are usually super sweet and smaller in size but nowadays locals have started to grow larger varieties which are has a sweet-tart taste and thicker flesh.  I  used one of those mangoes to make this trifle.

For the base of the trifle I used a lime cake, rather than a regular sponge cake.

 I used Ricardo's Grapefruit loaf recipe as a guide but used lime instead. 

This recipe makes about 4 individual trifles.

You can make this in one single trifle bowl or even add a second layer with more cake and custard and fruit layer. 

Yield: 4

Author: Nammi

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Mango and passionfruit Trifle

Ingredients

Lime loaf

• 113g  plain flour, sifted
• 1 tsp baking powder
• pinch salt
• 1/4 cup milk
• 1 tbsp lime juice
• zest of 1 lime, grated
• 85g butter, softened at room temperature
• 3/4 cup sugar
• 2 eggs

custard

• 1 heaped tablespoon custard
• 2 tbsp sugar
• 1 cup milk plus extra 2 tbsp milk

For the trifle

• 1/2 large mango
• 2 passionfruit
• 250 ml whipping cream( * see note)
• 2 tbsp icing sugar

Instructions

Lime loaf

1. Preheat oven to 180 degrees C, butter and line a loaf tin with baking paper and set aside.
2. In a small bowl, mix flour, salt, and baking powder together. Set aside.
3. In a small mug mix lime juice and milk, and set aside.
4. Separate the egg yolk from the whites. 
5. Place the whites in a very clean dry glass or metal bowl and whisk using an electric whisk till stiff peaks.  ( that is like a nice puffy cloud).
6. In a large bowl, whisk butter and sugar till creamy.  Add the lime zest. Then whisk in the yolks one at a time. 
7. Then add a tablespoon or two of the flour mixture, and stir it in, with a spatula. Then add half of the whites, then the rest of the flour and finally fold in the remaining whites. 
8. Then pour into the prepared loaf tin and bake until the top is golden and a skewer comes out clean when inserted.
9. Cool the loaf completely.

Custard

1. In a small bowl, whisk the custard powder and sugar with 2 tbsp milk. Heat the remaining milk and then slowly add the custard slurry mixture. Whisk over medium-low heat until the mixture starts to thicken. Switch off and cool slightly. 

Trifle

1. Peel and cut the mango into cubes. 
2. Whisk the cream with icing sugar till soft peak stage.
3. Take 4 dessert tumblers.  or 4-cup capacity serving bowl. 
4. Place cubes of the lime loaf at the bottom. Then top with slightly warm custard. 
5. Add cubes of mango and passion fruit pulp.
6. Finally, top with whipped cream. 
7. *If you want to make more layers you can do so but I think you will need more custard 

Notes:

You can use the canned Nestle cream although it does not give the lovely whipped look it still works well as well as whipped cream

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