Sweet Fruit Layered Stacks
- 2 Mangoes (stoned)
- 1 small Pineapple (peeled and cored)
- 1 cup Greek yogurt
- 1 Tbsp ground almonds (to garnish)
- red amaranth micro green (to garnish)
Prepare the puree by tossing the plums with the cinnamon and sugar in a mixing bowl.
Saute the plums in a frying plan for 5 minutes over a medium heat until soft, using a little water if it looks dry. Transfer to a food processor and blitz until smooth.
Pass through a sieve and collect the puree in a bowl underneath. Cover and chill until needed.
Use a mandolin to finely slice the pineapple to roughly 3mm thickness. Square off the edges so that you are left with square shaped slices of pineapple.
Lay the mango on a flat surface and finely slice strips of flesh.
Build the lasagnes by arranging the mango overlapping in a square shape on a glass serving plate. Top with a few square slices of pineapple.
Carefully spread the Greek yoghurt on top, going all the way to the edges. Place another square slice of pineapple on top of the yoghurt, and follow with the overlapping mango like was done for the base layer.
Top with a couple more square slices of pineapple and carefully spread a final layer of yoghurt on top.
Spoon a generous tablespoon of the plum puree on top of the yoghurt and garnish with a pinch of ground almonds.
Finish with a red amaranth micro herb garnish and serve.