Peel and chop and an alphonso mango (or use half a regular-sized mango) and place in a bottom of a sundae dish. Sprinkle with finely chopped mint and lime zest. Top with passion fruit jam*. Add a layer of Greek yoghurt or more decadently, extra thick Jersey cream, and then sprinkle on dried coconut flakes and chopped pistachio.

Serves 1.

* Passion fruit jam:  Scoop out the pulp of around 10 passion fruits into a small saucepan. Add 150g sugar and simmer for about 5 minutes or until the consistency thickens (think honey). Pour into a jam jar and refrigerate. This will keep for some time.