Pile tall sundae glasses (or any long drinking glass) with alternating layers of chopped fruit (macerated in a boozy syrup if this is for grownups) and vanilla icecream. Top with chopped nuts, a scoop of coloured icecream and long chocolate "straw" biscuits.
Create a base of peeled and sliced mangoes, pile on a rich ginger icecream (stir crystalised ginger through softened vanilla or caramel icecream and re-freeze). Use a coconut leaf as a serving dish and decorate with toasted shredded coconut, pomegranate or ginger syrup.
Sweet and sour
Layer open sundae dishes with a tangy/sour plum sorbet and a creamy orange icecream or gelato. Drizzle with chocolate sauce and serve with a spicy shortbread biscuit.