Use ripe mangoes for best results - Waitrose, Ready To Eat Mangoes are excellent.
2 Waitrose Ready To Eat Mangoes
Juice of 1 lime
75g caster sugar
4 passion fruit
1 x 284ml pot Waitrose Whipping Cream
6 physalis (Cape Gooseberries)
Icing sugar, for dredging
Cut the mangoes in half lengthways down the sides of the stone. Spoon out the flesh and place in a food processor with the lime juice and sugar. Whizz to a smooth purée.
Cut 3 of the passion fruit in half, scoop out the flesh and mix with the mango purée. Whip the cream until stiff and fold into the mango purée. Spoon into 6 tall dessert glasses and chill for at least 1 hour.
Peel back the papery husks of the physalis to reveal the fruits and dust with icing sugar. Scoop the pulp from the remaining passion fruit and spoon a little over each fool. Top each with a sugared physalis and serve with Almond Curls.
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This recipe was first published on Waitrose.com in June 1999