INGREDIENTS
1 mango
1 pint strawberries, washed & hulled
5-6 leaves of fresh mint
2 tablespoons sugar
2 cups Crème Chantilly (sweetened whipped cream)

DIRECTIONS
Peel the mango. Cut fruit from the seed and put in blender or food processor.

Add the washed and hulled strawberries and mint. Add sugar. Blend until smooth.

Fold just enough of the fruit sauce into the crème to make a good dipping consistency. Freeze the rest of the sauce for another time.

TIP - These are wonderful dips for fresh fruits such as strawberries, pineapple, cantaloupe, honeydew melon, etc.

Copyright 1998 Judith Sams Enterprises Limited. All rights reserved.