Tropical Fruit Dessert With Mango Sauce Recipes

TROPICAL FRUIT FLAMBé

This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.

Provided by jjbazoka Music

Categories Desserts Fruit Desserts

Time 30m

Yield 3

Number Of Ingredients 8

Tropical Fruit Flambé image

Steps:

Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g

Ingredients

¼ cup apple juice
2 tablespoons brown sugar
1 medium ripe mango, peeled and sliced
2 medium ripe bananas, peeled and sliced
6 large strawberries, sliced crosswise
¼ teaspoon ground cinnamon
¼ cup dark rum
1 ½ scoops vanilla ice cream

TROPICAL MANGO TRIFLE

Delicious and fruity, light enough for when it's hot outside! Garnish with grated coconut.

Provided by shellyw715

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 9h50m

Yield 10

Number Of Ingredients 16

Tropical Mango Trifle image

Steps:

Combine mango, 1/2 cup sugar, lemon juice, and salt in a food processor; puree until smooth. Add egg yolks; process for 15 seconds.
Pour mango mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much puree as possible. Discard solids in sieve.
Fill a large saucepan with 2 inches of water; bring to a simmer. Set metal bowl on top; whisk puree until thickened and an instant-read thermometer inserted into the center registers 170 degrees F (77 degrees C), about 10 minutes.
Place metal bowl on a towel on a flat work surface. Whisk in butter 1 piece at a time until blended. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Combine milk and coconut pudding mix in a saucepan. Bring to boil, stirring constantly until thickened. Remove from heat; fold in grated coconut and vanilla extract. Refrigerate until set, about 1 hour.
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form.
Place 1/2 of the pound cake cubes in the bottom of a large trifle bowl. Layer some of the bananas, pineapple, and strawberries on top. Spoon 1/2 of the mango puree and coconut pudding on top. Repeat layers with remaining pound cake, bananas, pineapple, strawberries, mango puree, and coconut pudding.
Spoon whipped cream on top in big, fluffy swirls. Chill until serving.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 70.6 g, Cholesterol 206.9 mg, Fat 26.4 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 362.3 mg, Sugar 52.8 g

Ingredients

1 large mango - peeled, pitted, and cut into 1/2-inch cubes
½ cup white sugar
3 tablespoons lemon juice
1 pinch salt
4 egg yolks
¼ cup unsalted butter, cut into small pieces
3 cups cold milk
1 (5 ounce) package coconut pudding mix (such as JELL-O® Cook and Serve)
1 cup sweetened grated coconut
1 ½ teaspoons vanilla extract
1 cup heavy whipping cream
¼ cup white sugar
1 (12 ounce) package prepared pound cake, cut into cubes
3 bananas, sliced
1 (8 ounce) can crushed pineapple, drained
1 cup sliced fresh strawberries