The Times Online, Kids In The Kitchen - April 2009

This was a daily mantra recently in our house. My daughter adores mangos to the extent of obsession. She could see it but as it was as hard as my head, she couldn't eat it. Lesson one in why fruit ripens and how frustrating it is waiting for them to ‘turn'.

By the time it had ripened, things had taken a turn for the worse. The old trick of putting it next to a few bananas had not only ensured that the mango was too soft to slice into mouthful chunks, but the bananas had decided to turn all black and soft on me too.

The only way of turning the depressing situation around was to get the aprons on. Soft bananas and mango were blitzed to a foamy puree along with honey and vanilla. These were then folded into a half yoghurt half whipped cream, a child's bowl licking dream come true, and poured into glasses. All that was left was a quick butterscotch sauce to top off our new dessert along with a sprinkling of granola and tears were turned to joy in the space of 15 minutes. And please note frugal watchers - no waste!

Fruit Swirl Crunch with Butterscotch Sauce
Feeds 4

Prep time - 15 minutes

1 over-ripe mango, peeled and sliced
2 over-ripe bananas, peeled
1 vanilla pod, split and de-seeded
3 tbsp runny honey
250ml double cream, whipped
250ml natural yoghurt
4 tbsp granola or muesli

For the butterscotch sauce
100g muscovado sugar
25g butter
3 tbsp golden treacle

1 - Put the bananas, mango, vanilla and honey into a blender. Puree for 5 minutes until thick and doubled in size.
2 - Whip the cream in a large bowl until you can hold it over your child's head without it covering them. Fold in the yoghurt then finally the fruit to form ‘swirls'.
3 - To make the butterscotch sauce, put all of the ingredients into a pan and bring to the boil. Simmer for 5 minutes until golden brown.
4 - Pour the fruit cream into glasses. Top with the butterscotch sauce and a sprinkling of granola or muesli.