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Summerfruit with honeycomb mascarpone
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Prep Time:
140 minutes
140 minutes
Cook Time:
Total Time:
140 minutes
140 minutes
Ingredients:
- 8 ripe mangoes
- 500g (2 punnets) strawberries, washed, hulled, halved
- 300g (2 punnets) raspberries
- 150g blueberries
- 125ml (1/2 cup) thickened cream
- 8.80 gm vanilla essence
- 1 x 250g container mascarpone (like Fresco brand)
- 2 x 50g Violet Crumble chocolate bars, chopped
Instructions:
- In a large bowl, use electric beaters to whip the cream and vanilla essence until soft peaks form. Gently fold in the mascarpone and crumbled Violet Crumble using a metal spoon. Be careful not to overmix to prevent curdling. Refrigerate in an airtight container for up to 2 hours.
- Cut the mango cheeks near the seeds, scoop out the flesh with a large metal spoon, and then dice into 2.5cm pieces.
- In a large bowl, mix together the juicy mango flesh, ripe strawberries, and vibrant raspberries and blueberries. Refrigerate until you're ready to enjoy.
- Ladle the fruit into glasses or serving bowls and generously top with sweet honeycomb mascarpone. Serve right away.
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