Instructions: Drain fruits, dice into small pieces and mix together. Meanwhile cut pineapple (lengthways) into halves and scoop out the flesh. Dice into similar sized pieces.

Combine lychees, jackfruit and pineapple and place in a wok. Warm fruit over medium heat and stir fry for a few minutes. Remove and keep warm.

Puree mangoes with a few tbsp (about 100ml) of the juice to make a thick syrup with pouring consistency.

Heap warmed chopped fruit back into pineapple half and top with mango puree at room temperature. Garnish with fresh mint.

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