Mango Cream with Pineapple and Almonds

This dessert has lots of fruity-flavour and is mexican-inspired.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2 -3  ripe mangoes, stoned,peeled and chopped
• 1  can Carnation instant milk or 100  g  condensed milk
• 300  ml  chilled  double cream
• 1  small orange, juiced
• 1⁄2 small pineapple, peeled and diced
• 1⁄8 cup pine nuts, dry-fried for two minutes until golden
•  lime wedge, to decorate (optional)

Directions

1. Purée the mangoes in a food processor and push through a sieve into a bowl, using the back of a wooden spoon to rub through as much flesh as possible.
2. Using an electric whisk, whip the milk and cream until light and fluffy.
3. Fold in the mango purée and orange juice, then stir in the pineapple.
4. Spoon into glasses and chill for at least an hour.
5. Serve decorated with pine nuts and lime wedges.