Pineapple, Mango and Coconut Fruit Salad
• 3 Del Monte Pineapple Spears cut lengthways
• 1 mango, peeled, stoned and diced
• A drizzle of vanilla syrup
• Strips of coconut (shavings/chips or desiccated)
• Coconut yogurt or ice cream
1)Mix the pineapple spears together with the diced mango. Drizzle over the vanilla syrup. 2)Scatter the mint and coconut over the fruit. Serve with either coconut or vanilla ice cream. Coconut yogurt can be used as an alternative.
You might also like
Del Monte perfect Christmas trifle
This recipe is based on the findings of a poll conducted by You Gov and commissioned by Del Monte in October 2021, to establish the formula for the Perfect British Trifle. Please feel free to ask the Pier team for the full research results should you be keen to see them - email@example.com.
This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.