Mango Ice Cream Bombes

Ingredients
1 large ripe mango
1 cup reduced-fat vanilla ice-cream, softened slightly
1 cup reduced-fat mango frozen dessert, softened slightly


Directions
1. Line the base and sides of two 250ml (1-cup) capacity muffin holes with plastic wrap, allowing the plastic to hang over the sides

2. Use a small sharp knife to cut the cheeks from the mango and carefully peel away the skin. Use a 5cm heart-shaped pastry cutter to cut 1 heart from each mango cheek. Place 1 mango heart in the base of each muffin hole.

3. Finely chop remaining mango flesh. Place chopped mango in a medium bowl. Add the ice-cream and frozen dessert and combine. Spoon ice-cream mixture into prepared muffin holes and smooth the surface with the back of the spoon. Fold over excess plastic wrap to cover ice-cream mixture. Keep in the freezer till set.

4. Remove ice-cream Bombes from the freezer. Using the plastic wrap as a guide, carefully lift them from the holes. Turn the Bombes onto a plate (heart-side up) and peel away the plastic wrap. Place in the freezer for 1 hour.

5. Remove from the freezer 10 minutes before serving to soften slightly.