Papaya And Mango With Mango Cream

1. 1

   Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.

2. 2

   Turn the piece of mango inside-out and cut away the cubed flesh from the skin.

3. 3

   Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.

4. 4

   Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.

5. 5

   Chop or dice the remaining mangoes and place in a bowl.

6. 6

   Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.

7. 7

   Pour the apricot sauce over the fruit and gently toss to coat.

8. 8

   Stir the half-frozen mango cream a few times until spoonable, but not soft.

9. 9

   Serve the fruit topped with the mango cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.