A recipe from the Good Food collection.
1 small pineapple, peeled, cored and diced
1 tbsp caster sugar
1 small handful mint, chopped
1 tbsp lime juice
2 large mangoes, peeled and chopped
1-2 tbsp icing sugar, sifted
40g (¼ cup) unsalted macadamia nuts
1 litre coconut lime ice cream (or other tropical-flavoured ice-cream)
1. To make the pineapple salsa, put the diced pineapple in a plastic container with a lid and add the sugar, mint and lime juice. Seal the container and shake vigorously to mix together well and crush the pineapple a bit. Refrigerate until needed.
2. To make the mango sauce, puree the mango flesh in a food processor, then push through a sieve. Whisk in enough icing sugar to sweeten.
3. Dry-fry the macadamia nuts in a frying pan over high heat for about 2 minutes, tossing the pan regularly until the nuts are golden. Remove the nuts from the pan and set aside to cool. Roughly chop.
4. To assemble the sundaes, put two scoops of ice-cream in each of 6 parfait (sundae) glasses. Add a spoonful of mango sauce and a large spoonful of the pineapple salsa. Top with the chopped nuts and serve immediately, drizzled with any remaining mango sauce.