2 large mangoes pureed
1 X 300 ml Harvey Fresh cream whipped
1 cup honey cashews chopped
Splash of maple syrup
1 tub King Island Belgian Chocolate Dessert
Carefully fold a third of the mango puree with the cream and dash of maple syrup. Take 4 tall glasses and alternate the mango/cream, chocolate dessert and mango puree that’s left over in each glass. Finish with a dash of cream, a slice of mango and the honey cashews. Garnish with a sprig of mint.
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