PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
SERVES: 4

Oven temperature: 350ºF (180ºC)

INGREDIENTS: Pie Crust

12 oz (340 g) flour
3 oz (85 g) butter
3 oz (85 g) shortening Pinch of salt Iced water

INGREDIENTS: Pie Filling

5 cups (2 1 ⁄2 lb) mixed fresh mango and pineapple, cubed
½ cup (100 g) granulated sugar
1 tsp ground cinnamon
1⁄3 cup (80 ml) pineapple juice
6 tbsp cornstarch

INGREDIENTS: Topping

10 oz (285 g) flour
8 oz (225 g) butter
6 oz (170 g) sugar

METHOD: Pie Crust

Combine the flour, butter, shortening and salt in a bowl and rub the fat into the flour with your fingertips. Gradually add iced water while stirring to make soft dough. Roll out the dough on a lightly floured surface and place in a 9 inch pie pan. Trim the edges of the dough around the pan. Refrigerate the pie shell until needed.

METHOD: Filling

Put the chopped mango and pineapple in a saucepan with the sugar, cinnamon and pineapple juice. Bring to a boil and simmer to lightly poach the fruit. Add the cornstarch and boil 1 minute more. Set aside to cool completely.

Method for Topping

Combine all the topping ingredients together in a bowl, and mix with your hands until the mixture resembles coarse breadcrumbs.

To Serve

Remove the pie shell from the refrigerator and pour the cooled mango pineapple filling into the shell. Sprinkle the topping onto the filling and sprinkle a little extra sugar on the topping. Bake in the preheated oven for approximately 30 minutes, until the topping is golden.

INGREDIENTS: red Layer

2 oz (60 ml) Cavalier Antigua Rum (White)
3 oz (90 g) mango purée
2 oz (60 g) strawberries
1⁄2 oz (15 ml) sugar syrup

INGREDIENTS: green Layer

2 oz (60 ml) Cavalier Antigua Rum (White)
3 oz (90 g) mango purée
1⁄2 oz (15 ml) sugar syrup
1⁄2 oz (15 ml) blue curaçao
1⁄2 oz (15 ml) lime juice

INGREDIENTS: gold Layer

2 oz (60 ml) Cavalier Antigua Rum (White)
3 oz (90 g) mango purée
1⁄2 oz (15 ml) sugar syrup
1⁄2 oz (15 ml) lime juice
A few fresh pineapple chunks

Garnish:

Pineapple wedges

METHOD:

Blend each layer separately for 10-15 seconds with ice until smooth. Reserve each layer in a separate glass. Pour the red layer into the bottom third of the martini glass, then slowly add the green layer. Finally, slowly add the gold layer.
Garnish with a pineapple wedge.