Pineapple-Mango Ambrosia Trifle

Name: Pineapple-Mango Ambrosia Trifle
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 Dozen
Ingredients: 1½ cups Farmer's Pick 100% Juice Mango; 3 cups pineapple chunks; 1 cup heavy cream; ¼ cup sour cream; 2 tablespoons sugar; One (10.25-ounce) pound cake, trimmed and cut into 1-inch cubes; 1 cup coconut flakes, toasted

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Total: 20 min

Cook: 20 min

Yield: 1 Dozen

Total: 20 min

Cook: 20 min

Yield: 1 Dozen

Ingredients

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1½ cups Farmer's Pick 100% Juice Mango

3 cups pineapple chunks

1 cup heavy cream

¼ cup sour cream

2 tablespoons sugar

One (10.25-ounce) pound cake, trimmed and cut into 1-inch cubes

1 cup coconut flakes, toasted

Directions

1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.