Mango & cardamom syllabub
- Preparation and cooking time
- No cook
- Serves 8
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
- 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.