250g disco papaya
100g vanilla ice cream
A spring of mint leaves
1tsp Crème de Cassis (fruit based-liquor) for the garnish
Peel the papaya, deseed and cut it into small pieces. Put the papaya and vanilla ice cream together in the blender with fresh mint leaves. Blend it till it gets a smooth creamy texture. Place this blend in a martini glass. Add the teaspoon of Crème de Cassis and garnish with mint leaves.