Buy (or make) some prebaked individual shortcrust pastry shells (6).

Line the bottom with a tablespoon each of passion fruit jam* (or other tart fruit jam). Set aside.

In a small bowl place 70g dark chocolate and 70ml double cream and zap in the microwave for around 15 seconds, till the cream is just warmed through. Stir till the chocolate melts and is well-combined with the cream. Add 2 tsb Amaretto and combine well again.

Pour the chocolate into the pastry cases and then set aside to harden slightly.

Peel and core 2 Alphonso mangoes (their season is very short and begins towards the end of April), and slice thinly.

Distribute over the semi-hardened chocolate. Serve soon!

Serves 6.

* 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.