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

Mango and Passionfruit with Ice Cream

  • Serves

    people
  • PREP TIME

    mins
  • Difficulty

INGREDIENTS

  • 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.

Nutritional Information

 

Per Serving

Energy (kcal)

337kcal

Energy (kJ)

1413kJ

Protein (g)

5.8g

Carbohydrate incl. fibre (g)

46.9g

Carbohydrate excl. fibre (g)

41.7g

Sugar (g)

39.0g

Fibre (g)

5.2g

Fat (g)

15.0g

Saturated fat (g)

9.0g

Unsaturated fat (g)

4.8g

Monounsaturated fat (g)

4.0g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

58mg

Sodium (mg)

115mg

Salt (g)

0.29g

Total Per Dessert

1349kcal

5654kJ

23.1g

187.5g

166.6g

156.0g

20.9g

59.8g

36.1g

19.1g

16.0g

3.1g

0.0g

232mg

462mg

1.16g