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 DOUGH

- 250 gm All purpose Flour

- 2 gm Baking Powder

- 2 gm Baking Soda

- 5 gm Salt

- !80 gm Butter (cubed and softened)

- 10 cl Water

- Combine and mix all dry ingredients and butter

- Add water. Don't over work the dough

- Roll enough out to 1/8 inch thick

- Cut into 4 inch discs

 SYRUP

-  200 gm mango pulp

- 200 gm brown sugar

- 1 dl (100)gm) Dark Rum

- 1 Vanilla Bean Half

- 1 lime Juice & Zest

 TO SERVE

 SAPODILLA ICE CREAM

- 1000 gm Heavy Cream

- 750 gm Milk

- 260 gm Sugar

- 900 gm Sapodilla

- 15 egg yolks

- Heat all liquid ingredients and Sapodilla to a simmer, blend approximately 30 secunds until Sapodilla is fully infused

- Add eggs and sugar mixture to liquid and cool