• 1 Small Tub good quality Vanilla Ice Cream
  • 1 Ripe Mango
  • 1 Passion Fruit
  • 1 Sweet mall Pineapple
  • 6 Chunks good quality Chocolate Brownie
  • 150ml Crème Chantilly lightly whipped
  • 50g Sugared Pecan Nuts
  • 150ml Gourmet Classic Patisserie Mango Glaze
  • 100ml Gourmet Classic Patisserie Sour Cherry Glaze


  • Dice mango and pineapple into rough 1 cm dice.
  • Cut the passion fruit in half and add pulp to diced mango and pineapple in a pan.
  • Warm the Gourmet Classic Mango Glaze and add the diced fruit and poach gently for 5 minutes.
  • In your selected glass squeeze some Gourmet Classic Sour Cherry Glaze around the inside of the dish.
  • Place some of the mango compote in the base, then a ball of vanilla ice cream and top with some brownie.
  • Add some more mango compote and Sour Cherry Glaze, and top with cream.
  • Decorate using the sugared pecan nuts chocolate etc.

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