Ingredients

• 450g/1lb fresh raspberries
• 2 tbsp icing sugar
• 1 ripe mango
• peeled
• stone removed
• diced
• 150g/5½oz fresh blueberries
• 12 scoops vanilla ice cream
• 25g/1oz pistachios
• coarsely chopped

Directions

• For the raspberry coulis
• measure 250g/9oz of the raspberries into a food processor
• add the icing sugar and pulse until smooth.
• Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.
• Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses
• placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer
• drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.