Solero dessert pots

Method

1. 1

   Whisk together the cream, caster sugar, and vanilla essence until the cream mixture is stiff and thickened

2. 2

   Chop the mango into cubes, set a few pieces aside, and put the rest into a blender

3. 3

   Roughly chop the pineapple and place into the blender

4. 4

   Add a splash of the juice from the tin of pineapple to the blender and blend everything together, adding more juice if the mixture is too thick

5. 5

   Sprinkle most of the biscuit crumbs into the bottom of a small ramekin glass

6. 6

   Add some of the cream mixture, then the fruit mixture, then repeat until you run out of both mixtures

7. 7

   Garnish the top with the remaining mango pieces and biscuit crumbs.