- Yield 4 servings
- 2 -- fresh mangos or 1 jar, sliced
- 1/2 cup whipping cream
- 1/4 teaspoon almond extract
- 2 tablespoons maple syrup
- 1/2 cup chopped candied ginger
Puree mango in food processor. Whip cream with maple syrup and almond extract to medium peaks. Ladle 1 T mango puree into each of 4 custard cups. Fold remaining puree into whipped cream and ladle this mixture evenly into custard cups on top of the puree. Top each with chopped candied ginger and serve.