For an easy after-dinner treat, that still looks good enough to serve at a dinner party, try these no-cook, vanilla ice-cream, peach & mango juice dessert pots.
410 g canned sliced peaches, drained
¼ cup mango juice drink
1.5 litre tub light vanilla ice cream
½ cup frozen raspberries
2 tbsp chopped macadamia nuts
mint leaves, to garnish
- Transfer peaches and juice to a blender and blend until smooth. Soften ice cream and layer into 8 glasses with the puree. Top with frozen raspberries and chopped macadamia nuts. Garnish with mint leaves if desired.