Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 25 mins
No cookNot suitable for freezing
- 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.
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, sugar 4.2g, salt 0.07 g
Recipe from Good Food magazine, January 2008.
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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
No cookNot suitable for freezing
Make-ahead casual dessert
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, sugar 4.2g, salt 0.07 g
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