Ingredients:
* 50 gm Butter
* 50 gm Castor Sugar
* A few split Pistachios
* 1 green Apple, sliced
* 300 ml Double cream
* ½ tsp Mace, grounded
* 50 gm fresh Bread crumbs
* 25 gm blanched split Almonds
* 400 gm tin Mangoes in syrup, drained
* 25 gm Banana flakes, roughly crushed
* 6 Cardamom, seeds removed and crushed

Method:
1. Heat the butter in a frying pan and fry the breadcrumbs until golden.
2. Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
3. Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
4. Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
5. Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.

Serves:6-8

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.