Mango Fruit Salad Tacos

Ingredients

2 Calypso mangoes

125 g Perfection Blueberries

125 g Perfection Raspberries

1/4 cup icing sugar mixture

8 mini flour tortillas

60 g butter (melted)

1 cup seedless grapes (halved)

1 cup whipped cream

FUDGE SAUCE

150 ml thickened cream

200 g dark chocolate (chopped)

Method

1
To make the fudge sauce, combine the ingredients in a small saucepan. Stir with a metal spoon over a medium heat until the chocolate has melted and the sauce is smooth. Remove from the heat and transfer to a bowl.

2
Place icing sugar into a sieve. Brush one side of a tortilla with melted butter and sprinkle with 1 teaspoon of icing sugar. Turn and repeat on the other side. Head a medium-sized frying pan over a medium heat. Place tortilla in the hot pan and cook for 2 minutes until golden and caramelised, turn and cook for a further 1-2 minutes.

3
Place a sheet of baking paper over a rolling pin, while tortilla is hot, quickly hang over the rolling pin and allow to set. Repeat with remaining butter, sugar and tortillas.

4
Cut, peel and chop the mango and place into a bowl. Add the blueberries, raspberries and grapes.

5
Spoon the cream, yoghurt or softened ice cream into the base of each taco. Top with fruit salad then drizzle with fudge sauce. Serve.

• You can also use thick yoghurt or ice cream in place of the whipped cream.
• Calypso mangoes have a smaller seed, so you get more flesh every time.
• The fruit is firmer and best of all, Calypso mangoes are fibre-free, so there will be no stringy bits getting caught in your teeth.