Ingredients
100g/3½oz double cream
100g/3½oz cream cheese
drop of vanilla essence
2 tbsp caster sugar
55g/2oz cinder toffee (also called honeycomb), crushed
¼ mango, peeled and diced
To serve
30g/1oz cinder toffee (also called honeycomb), crushed and toasted
Method
1. Lightly whip the cream in a large bowl, to thicken. Fold in the cream cheese with the vanilla essence and sugar, to combine.
2. Carefully fold in the honeycomb and mango.
3. Spoon the mixture into two serving bowls or glasses.
4. Sprinkle the toasted honeycomb over, to serve.
