Mango And Passionfruit Crunch

This simple dessert mixes sweet tropical fruit flavours with crunchy butternut snap biscuits.

The ingredient of Mango And Passionfruit Crunch

• 270ml can ayam coconut cream see note
• 300ml coles brand thickened cream
• 10 arnotts butternut snap cookie biscuits crumbled
• 500g pkt coles brand fresh frozen diced mango thawed
• 170g can passionfruit pulp in syrup
• flaked coconut toasted to serve

The Instruction of mango and passionfruit crunch

• carefully spoon 2 tbsp of the thick coconut cream from the top of the can into a bowl see note add the thickened cream use an electric mixer to beat until soft peaks form
• divide half the crumbled biscuits among 4 tumblers see note top with half the mango cream mixture and passionfruit pulp continue layering with remaining biscuits mango cream mixture and passionfruit pulp chill until required just before serving sprinkle with coconut

Nutritions of Mango And Passionfruit Crunch

fatContent: 545 876 calories
saturatedFatContent: 39 8 grams fat
carbohydrateContent: 26 2 grams saturated fat
sugarContent: 36 7 grams carbohydrates
fibreContent: 27 1 grams sugar
proteinContent: n a
cholesterolContent: 6 3 grams protein
sodiumContent: n a

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