Pineapple Mango Cold Bowl

For the pineapple-mango cold dish, soak dried mangoes in water overnight. Heat sugar, rum and water in a small saucepan, reduce over high heat for 2 minutes. Remove from heat source and let cool.

Peel pineapple, crush pulp and chop dried mangoes. Peel fresh mangoes and shred pulp. Finely puree pineapple and mango flesh together with rum syrup and half of the milk, stir in remaining milk and whipping cream, season with cinnamon powder.

Refrigerate in an acid-proof bowl for at least 4 hours or overnight. Whisk pineapple-mango cold dish vigorously before serving.

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