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    Mango and Praline Sundae

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    Mango and Praline Sundae

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • ¼ tsp vegetable oil
    • 1 Waitrose Perfectly Ripe Mango
    • 1 tbsp icing sugar, sifted
    • ½ x 250g tub Galbani Mascarpone Light
    • 150g Total 0% Fat Free Greek Strained Yoghurt
    • 4 tbsp golden granulated sugar
    • 25g Wholesome Pistachios, roughly chopped
    • 500ml tub Waitrose Seriously Fruity Alphonso Mango Sorbet


    1. Lightly grease a small non-stick baking tray with the oil. Peel the mango then, using a sharp knife, roughly cut the flesh away from the stone.
    2. Place the mango in a food processor with the icing sugar. Blitz briefly to make a textured purée. Add the mascarpone and Total Yoghurt to the processor and blitz again to combine.
    3. To make the praline, cook the sugar in a heavy-based non-stick frying pan on a medium heat for 2-3 minutes until melted and translucent, without stirring. Add the pistachios to the pan and coat in the melted sugar. Kepp on the heat for a further 1-2 minutes until the sugar is bubbling and has turned caramel brown. Pour onto a baking tray and set aside to cool. Once cooled, use a spatula to ease the caramel off the baking tray. Place in a freezer bag and break up with a rolling pin.
    4. Starting with the mango sorbet, layer all the ingredients alternately into 4 sundae glasses to create several layers, ending with a praline layer, then serve.

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