Make this no more than an hour beforehand to keep it fresh. Cut the passion-fruit in half and scoop out the seeds. Peel the mango and cut the flesh off in two ‘cheek’ shapes. Cut into small dice, then mix with the passion-fruit and the shredded mint.
Use either a lovely bowl or a martini glass. Place the mango salsa in the bottom, spoon on the coconut tapioca then scoop the sorbet on and garnish with a sesame praline.
© 2010 Peter Gordon. All rights reserved.