البمبوظة

Squeeze lemon juice over the fruit to prevent browning.

For the fourth serving, add ice cream, pistachio sauce, and a sprinkle of crushed pistachios.

For the third serving, add ice cream and mixed nuts.

For the second serving, add two scoops of vanilla ice cream, warmed chocolate hazelnut spread (microwave for 30 seconds), and hazelnut slices.

For the first serving, top with two scoops of vanilla ice cream and cubes of “Owais” mango.

Spread the whipped cream on top and smooth it gently.

Divide the fruit mixture into clear serving cups, leaving space for the cream.

Cover the dish with foil and refrigerate for 1–2 hours to allow the flavors to blend (optional).

Stir the fruit with the juice until fully coated.

Cut 2 mangoes into slices or cubes and place them in a blender.

Pour the thick mango juice over the fruit.

Place the chopped fruit in a large bowl and add two diced mangoes.

Dice the red and green apples into small cubes, and slice the bananas.

Whip the cream and yogurt with a hand or electric whisk for 2–3 minutes until thick and creamy, taking care not to overwhip so it doesn’t turn into butter.

Place the cream in a bowl and add two tablespoons of Greek yogurt.

Blend the mango, sugar, and water until you have a thick juice.

Add one cup of water, or slightly less, to get a thick juice consistency.

Add half a cup of sugar to the mango in the blender.