Mango & cardamom syllabub

Recipe uploaded by

Sara Buenfeld

7 ratings

Recipe by Sara Buenfeld

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1. Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.
2. Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.
3. Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.

Making ahead

Don't make these too far in advance - the meringue will simply start to dissolve. If you would rather make the syllabubs a day ahead, make them without the meringues, but serve them whole on the side to eat separately.

Per syllabub

537 kcalories, protein 3g, carbohydrate 43g, fat 39 g, saturated fat 22g, fibre 4g, salt 0.07 g

Latest comments and suggestions

• Anne

  07 March 2008

  Anne rated and commented on this recipe

  

  A fabulous dessert - served at a dinner party and got lots of very positive comments.

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• shazzie

  23 March 2008

  shazzie rated and commented on this recipe

  

  I made this to follow a curry and it was wonderful. Very easy to make, I made everything beforehand and kept it in two separate containers, just before serving I stirred the meringue into the cream and then arranged it into glasses. Only took a few minutes and it looked great. Got some very positive comments on what a clever choice of desert it was for after a curry!! Will definitely make this again.

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• Rayne

  22 April 2008

  Rayne commented on this recipe

  Whipped this up for dessert for my family after a heavy meal - received great reviews and was quick and easy to make!

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• emmawemma

  25 August 2008

  emmawemma rated and commented on this recipe

  

  Very nice, although made without the brandy and the caradom. Added some crushed biscuits on top as well.

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• McRudders

  23 January 2009

  McRudders rated and commented on this recipe

  

  Great, unusual flavours - great to impress at a dinner party and works equally as well without the meringue.

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• Akapuleran

  13 February 2009

  Akapuleran rated and commented on this recipe

  

  This was really light and tasted divine.

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• queens

  14 March 2009

  queens commented on this recipe

  Made this to serve after a thai curry. It was nice and refreshing, I used half fat greek style yoghurt for a slightly healthier dessert. It doesn't thicken up but it is easy enough to eat with a spoon! I got all the different parts ready beforehand and made it up at the last minute so that the meringue doesn't melt. Delicious!!!

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• BBC Food

  08 April 2009

  BBC Food commented on this recipe

  I loved this recipe - and so did my guests! To make it a little less fatty I used thick yogurt. Worked like a charm.

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• LittleBee

  29 May 2009

  LittleBee commented on this recipe

  Absolutely gorge x

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• chumzie

  25 August 2009

  chumzie rated this recipe

  

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• sjy

  03 September 2009

  sjy rated and commented on this recipe

  

  yum.......i made this and left out the cardamon, but mixed in passion fruits to the mango puree....divine!!!

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Ingredients

• 4 large mangoes , peeled and stoned, 2 finely chopped
• 10 green cardamom pods , seeds removed
• finely grated zest and juice 2 limes
• 85g icing sugar
• 4 tbsp brandy
• 568ml pot double cream
• 4 meringues shells, lightly crushed
• mint sprigs, to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

Not suitable for freezing

Ingredients

• 4 large mangoes , peeled and stoned, 2 finely chopped
• 10 green cardamom pods , seeds removed
• finely grated zest and juice 2 limes
• 85g icing sugar
• 4 tbsp brandy
• 568ml pot double cream
• 4 meringues shells, lightly crushed
• mint sprigs, to serve

Per syllabub

537 kcalories, protein 3g, carbohydrate 43g, fat 39 g, saturated fat 22g, fibre 4g, salt 0.07 g

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