Directions

1. Whip cream in large bowl to stiff peaks; refrigerate.
2. Combine sugar and egg whites in stainless steel bowl.  Place over simmering water in large saucepot, whisking mixture until it reaches 140ºF., on instant read thermometer.
3. Soften gelatin in 2 Tbsp water.  Add to egg white mixture, stirring to combine.  Remove from heat.  Whip, using stand mixer, until mixture cools and forms stiff peaks.
4. Fold pureed mango into chilled whipped cream, then fold into whipped egg whites, refrigerate.
5. Combine 1 cup sugar and 1/2 cup water in saucepan; heat to simmering.  Remove from heat; add lime juice and coconut rum.
6. Layer pound cake, syrup to taste, mango whipped cream mixture and mango and pineapple chunks in large serving bowl; chill.
7. Garnish with additional thawed mango and pineapple chunks and fresh mint leaves, if desired.
   
   Note: Recipe can be prepared as above and served in individual trifle dessert dishes.