Iced Indian Dessert
Heat the butter in a frying pan and fry the breadcrumbs until golden. Add the sugar, Mace, and crushed Cardamom pods. Cook for a further minute, stirring. Allow to cool.
Whip the cream until it just holds its shape. Reserve a piece of mango or apricot for decoration and roughly chop the remainder. Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for 2 hours or until firm.
Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.