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Mango and Passionfruit with Ice Cream

A tangy tropical dessert that delights the palate. Perfect for summer time meals.
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  • Serves


  • Difficulty


  • 8 scoops of Carte D’Or Vanilla Ice Cream (200g/400ml)
  • 6 passion fruit, reserving 1 for decoration
  • 300g mango flesh cubed
  • 1 Remove the fleshy seeds from the passion fruit.
  • 2 Place ½ the mango pieces into 4 dessert dishes
  • 3 Top each dish with 2 teaspoons of passion fruit flesh.
  • 4 Scoop a ball of Carte D’Or Vanilla Ice Cream over the passion fruit.
  • 5 Repeat the process ending with the ice cream on the top.
  • 6 Serve topped with a quarter of passion fruit in its skin.