Ingredients
about 4 mangos, peeled, stones removed, flesh chopped
1 tbsp caster sugar dissolved in 2 tbsp hot water
210ml/7fl oz double cream, whisked until soft peaks form when the whisk is removed
1 passion fruit, flesh and seeds
chopped unsalted pistachios
Method
1. Blend the mango flesh in a food processor to a purée and transfer to a mixing bowl.
2. Mix the puréed mangos with the sugar, then fold the mango and sugar mixture and the passion fruit into the whipped cream until well combined.
3. To serve, spoon the mango cream into serving bowls and sprinkle with the chopped pistachios.
