Present scoops of mango ice cream topped with fresh mint leaves and a decadent chocolate drizzle on a pretty dish.
Spoon mango ice cream into eatable chocolate cups; add gold leaf for a sophisticated finishing touch.
Place a bowl of fresh mango slices and pomegranate seeds on a platter, then top the mango ice cream.
Serve the mango ice cream with a sprig of rosemary and honey poured over a crumbly biscuit foundation.
Serve mango ice cream in a martini glass with a cherry on top and a rim of crushed almonds.