Name: Mango & Passionfruit with Ginger Nut Crumb and Mascarpone
Prep time: 24 min
Ingredients: 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

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

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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.
Beat mascarpone, yoghurt and icing sugar in a bowl until well combined.
To serve, layer mascarpone mixture, ginger nuts, passionfruit and mangoes in 4 serving glasses and serve.

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.
Beat mascarpone, yoghurt and icing sugar in a bowl until well combined.
To serve, layer mascarpone mixture, ginger nuts, passionfruit and mangoes in 4 serving glasses and serve.

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.
Beat mascarpone, yoghurt and icing sugar in a bowl until well combined.
To serve, layer mascarpone mixture, ginger nuts, passionfruit and mangoes in 4 serving glasses and serve.

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Robyn Smith

21 July 2022, 10:39 pm

My favourite Summer dessert - This dessert is is so simple and yet incredibly delicious. It is always a hit with dinner guests. I recommend using the Kensington Pride mangoes when in season as they deliver the perfect sweet yet ever so slightly tart combination that I love. The crunch of the Arnotts ginger nut biscuit crumbs is genius.

+ 50 star only ratings in addition to the reviews above

Dessert Australian Egg Free Passionfruit Sugar Yoghurt Mango Biscuits

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