Mango, passionfruit & ginger nut crumb with mascarpone
Prep 24 mins | Serves 4
2 medium ripe mangoes
8 Arnott’s ginger nut (or similar) biscuits
250g tub mascarpone
1 cup thick natural sweetened yoghurt
1 tbs icing sugar mixture
4 passionfruit, halved and pulp removed
STEP 1 Cut cheeks from the mangoes, peel and cut flesh into 3cm pieces. Set aside. Place biscuits into a plastic bag. Using a rolling pin, roughly crumble biscuits.
STEP 2 Beat mascarpone, yoghurt and icing sugar in a bowl until well combined.
STEP 3 To serve, layer mascarpone mixture, ginger nuts, passionfruit and mangoes in 4 serving glasses and serve.
Good for you ... Mangoes
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
A good source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision. The deeper the colour of the mango flesh, the higher the level of beta carotene. Mango flesh also provides another carotenoid called cryptoxanthin which is being researched for its role in normal eye health.
A source of dietary fibre which is important for the normal function of the intestine.