1 pc mango

8 -10 pink guavas (ripe)

1/2 lemon

1 tsp Blossom water

1/4 cup raw sugar

1/4 cup whipping cream

Some fresh water (optional)

1) Peel the mango, cut in slices and reserve.

2) Remove the skin of the guava and cut it in halves.

3) With a small spoon or a melon scooper remove the seeds and reserve in a bowl.

4) Cut the guava flesh in segments and reserve.

5) In a mixer add the guava seeds, sugar, orange blossom water and lemon juice and mix until smooth.

6) Put the mixture in a sieve and remove the seeds.

7) Add the sauce to a pot with the guava segments and cook at low fire for 15 minutes. If it is too thick, add 2-3 Tbsp.  of water.

8) Blend the mixture, reserve half for garnish and the rest blend with the fresh mango. Allow to cool down.

9) Whip the cream until it forms soft peaks. With a rubber spatula, fold the guava/mango puree.

10)Refrigerate the guava dessert for 30 minute and then serve in a glass and top with the guava sauce.