• 2 mangos
• 1 tin pineapple
• 1 lemon
• 100g white chocolate

1. Line a flat glass tray with baking paper.
2. Wash mango and peel it.
3. Cut each mango in big slices excluding its stone.
4. Drain pineapple juice and cut slices into half.
5. Arrange mango and pineapple slices on the glass tray and sprinkle lemon juice over the fruit.
6. Grate lemon zest over the fruit.
7. Keep the fruit tray in the freezer until the fruit is half frozen.
8. Melt chocolate in the microwave and spread over the fruit

Serve drizzling fruit salad.