Ingredients
2
cups chopped peeled mango
2
tablespoons agave nectar or honey
2
tablespoons chopped fresh mint leaves
2
cups sliced fresh strawberries
1 1/3
cups vanilla ice cream
8
teaspoons chopped pistachio nuts, toasted
Preparation
In food processor, place 1 cup mango and the nectar. Cover; process until smooth. Stir in mint.
In medium bowl, gently mix remaining 1 cup mango, the strawberries and mango-mint sauce. Spoon 1 cup strawberry mixture into each of 4 dessert dishes; top each with 1/3 cup ice cream and 2 teaspoons nuts.
