Sunday, July 6, 2008
You can't beat freshly made fruit salad for an easy summer dessert - unless, of course, you use brandy to flavor the fruit and add a generous dollop (or two) of creamy mango and passion fruit topping! Recipe serves 4.
2 mangoes, sliced
1 kiwi fruit, sliced
8 ounces (250 g) raspberries (or any other berries)
1 tablespoon brandy
2 passion fruit
3/4 cup thickened cream
1. Place mangoes, kiwi fruit and raspberries into 4 individual serving dishes. Sprinkle brandy over fruit, refrigerate until ready to serve. Top with mango cream and passion fruit pulp.
Mango Cream: Process or blend mango pulp until smooth. Beat cream until firm peaks form, fold in mango puree.