Mango, lime & blackberry bombe
- Sara Buenfeld
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Easy
Prep: 30 mins
Plus freezing
A star rating of 5 out of 5.3 ratingsRate
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Wow family and friends with this spectacular pudding - a true treat for summer
Easily halved
Freezable
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Spanakopita
A star rating of 4.6 out of 5.537 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 x 200g punnets blackberries
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250g icing sugar
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2 x 425g cans mango
in syrup, juice reserved
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grated zest and juice 4 limes
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142ml carton double cream
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285ml carton double cream
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2 crushed bought brandy
snaps, to serve
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Nutrition: per serving
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kcal400
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fat23g
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saturates13g
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carbs48g
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sugars47g
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fibre2g
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protein1g
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salt0.06g
low
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Method
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step 1
Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.
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step 2
Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
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step 3
Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.
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step 4
Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.
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step 5
To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.
Recipe from Good Food magazine, August 2007
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A star rating of 5 out of 5.3 ratings
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