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