- 4 large mangoes, peeled and stoned, 2 finely chopped
- 10 green cardamom pods, seeds removed
- finely grated zest and juice 2 limes
The same shape, but smaller than…
- 85g icing sugar
- 4 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 568ml pot double cream
- 4 meringue shells, lightly crushed
- mint sprigs, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
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.
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.
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.