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