Mango & cardamom syllabub

Mango & cardamom syllabub

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(19 ratings)

Prep: 25 mins No cook


Serves 8
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead

Nutrition and extra info

Nutrition: per syllabub

  • kcal537
  • fat39g
  • saturates22g
  • carbs43g
  • sugars4.2g
  • fibre4g
  • protein3g
  • salt0.07g
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  • 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 meringues shells, lightly crushed
  • mint sprigs, to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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2nd Dec, 2019
A lovely simple dish. It followed beautifully a spiced Lamb dish. To save time and effort I used pre cut mango and for this recipe. I used 400g In total. 300 g purée and 100g finely chopped for the topping.
17th May, 2019
I thought this was absolutely delicious and I will definitely make it again. I think it was the brandy that made it extra special.
4th Dec, 2016
Good palette cleanser after spicy meal. I excluded the brandy and meringue. I quartered this recipe for 2 but added extra cardamon and lime juice.
7th Apr, 2013
20th Jan, 2013
Really nice but I think it needs a little more cardamom
18th Nov, 2012
Brilliant, really easy to do, fantastic result.
24th Mar, 2012
simple posh delicious dessert.
19th Mar, 2012
Made this as part of a 3 course dinner on mothers day and it was the best course! I halved the recipe as I was only cooking for 4, but I felt I had too much mango and not enough cream. I also at first only put 5 crushed cardamon pods in, but in the end after tasting I put the full ten (even though I was using half of the cream)
7th Mar, 2012
I used only half the cream as I didn't have the right amount, and we found it was the right balance of fruit and cream. We loved this dessert, it was really refreshing, and so easy to make.
21st Sep, 2011
I made this delicious desert as a trial for a dinner party & it is fantastic! The cream has fantastic flavors with the cardamom, brandy and the lime and the crushed meringue adds a lovely texture & sweetness to the desert. Went down well with my family and will be having this as my desert for my Indian themed dinner party!!


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2nd Dec, 2019
White port worked well as a substitute for the brandy
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