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Mango and passionfruit crunch
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Prep Time:
15 minutes
15 minutes
Cook Time:
Total Time:
15 minutes
15 minutes
Tropical fruit and butternut snap biscuit dessert.
Ingredients:
- 270ml can Coconut Cream (see Note)
- 300ml Brand Thickened Cream
- 10 Butternut Snap Cookie biscuits, crumbled
- 500g pkt Brand Fresh Frozen Diced Mango, thawed
- 170g can passionfruit pulp in syrup
- flaked coconut, toasted, to serve
Instructions:
- Scoop 2 tbsp of rich coconut cream from the can's surface into a bowl (see Note). Add the thickened cream and use an electric mixer to beat until soft peaks appear.
- Layer half of the crumbled biscuits evenly among 4 tumblers. Add half of the mango, cream mixture, and passionfruit pulp on top. Repeat the layers with the remaining biscuits, mango, cream mixture, and passionfruit pulp. Refrigerate until ready to serve. Right before serving, sprinkle with coconut.
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