Yields
4 servings
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ingredients
2
cup 35% cream (500 mL)
1
Tbsp pure vanilla extract (15 mL)
½
cup honey (125 mL)
1
cup mango pulp (250 mL)
2
ripe mangos, peeled, pitted and diced
1
cup fresh pineapple, diced (250 mL)
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directions
Step 1
With a electric mixer, whip the cream to stiff peaks with vanilla extract and honey.
Step 2
Fold in mango pulp. In a medium bowl, toss together diced mango and diced pineapple.
Step 3
In a champagne flute or parfait glass, layer diced fruit, and mango cream, alternately, two or three times, ending with cream.
Step 4
Garnish with mint sprig. Chill for 45 minutes before serving.