Marie’s Italian Mango Trifle ~ (Zuppa Inglese)
Marie’s Italian Mango Trifle with Kensington Pride Mangoes from Manbulloo
INGREDIENTS
3 Manbulloo Kensington Pride Mangoes sliced
1 cup of Cointreau (or Boronia Marsala, dealers choice)
1 Panettone (bought from Coles)
500 ml thick custard (homemade or store bought to preference)
1 cup slivered almonds, toasted
METHOD
Toast the slivered almonds until golden brown
Slice the panettone about 1.5cm thick (as thick as your finger)
Slice the KP mangoes thinly into long slices
For the first layer, pour a thin layer of thick custard into your bowl
Layer the custard with panettone slices to fill the bowl layer
Pour the Cointreau onto the panettone, making that layer moist
Layer sliced mangoes on top, covering the panettone
Repeat until you reach the top layer of custard and then to finish, cover with slivered almonds
Let sit in the fridge for at least an hour to set. Then, Buon Appétito!
Arno’s French Mango Crêpe!
METHOD
Mix all the ingredients into a bowl until you get a nice smooth texture
Preheat a crepe pan on a medium level heat (not too hot!)
Add butter to the pan, or olive oil, and pour the mixture onto the pan until it fills to the sides
Wait until you see bubbles and then flip, wait until the other side is golden
Add Kensington Pride Manbulloo Mangoes and whichever dressing/ other ingredients you like! Bon appétit!
INGREDIENTS
250 g flour
700 ml of milk
4 medium eggs
1 tablespoon of rum
1/2 tablespoon of olive oil
1 ripe Kensington Pride Manbulloo Mango, diced
