1. For the tuile biscuits: blitz together the butter, icing sugar, flour, vanilla and egg whites (the mixture should resemble a smooth paste). Refrigerate for one hour. Preheat an oven to 180 degrees Celsius, fan, or equivalent. Use a piping bag filled with the mixture to pipe 10cm éclair like shapes onto a lined baking sheet. Bake for eight-10 minutes until edges are tinged with brown.

2. For the honeyed pecans: Place the pecans on a lined baking sheet, drizzle with honey to coat them. Bake first for four minutes (watch the pecans as they can burn very quickly), then toss with the loosened honey once again and continue to bake for another four to five minutes, removing them as soon as they start to darken in colour. Use a sharp knife to roughly chop half the pecans to fill the base of the sundae glasses. Set aside remaining whole pecans.

3. Cut the mangos by holding the mango upright on a chopping board. Cut downwards slightly off centre so you miss the large, flat stone. Make a slice on the other side of the stone. Cut away the skin and chop half the mango flesh into small dice. Blitz the remainder mango flesh in a food process to a thick purée.

4. Whisk the Greek yoghurt to loosen it, then sweeten it with some honey to suit your taste.

5. To assemble the sundaes, place crumbled pecans in the base of each glass.  Add a spoonful of Greek yoghurt, then diced mango and the mango and passion fruit purées.

6. Alternate layers of ingredients, adding banana to the top layer. Decorate with reserved pecans and pumpkin seeds.

7. Serve chilled with tuile biscuits.

Variation: Frozen yoghurt or ice-cream can be used to replace Greek yoghurt for a richer dessert.