Instructions: 1 Pare the lime rind, leaving behind the white pith and blanch for a minute in a small pan of boiling water. Drain and refresh under cold running water for a vibrant colour.

2 Place the cream in a bowl and whip until it just holds its shape and has soft peaks. Place the exotic fruit salad in a food processor, squeeze in the lime juice and add the sugar. Whizz to a puree and fold into the cream.

3 Dice up the mango flesh and divide half between two elegant stemmed glasses set on a plate.

4 Spoon in half the cream mix and sprinkle the remaining diced mango on top, finishing with the rest of the cream mixture, swirling the top up over the glass with a spoon. Decorate with a small pile of reserved lime rind and serve at once with some crisp biscuits.

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