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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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