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Mango & cardamom syllabub

Mango & cardamom syllabub

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8

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

Nutrition: per syllabub
HighlightNutrientUnit
kcal537
fat39g
saturates22g
carbs43g
sugars4.2g
fibre4g
protein3g
low insalt0.07g
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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

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

Recipe from Good Food magazine, January 2008

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Overall rating

A star rating of 4.9 out of 5.24 ratings
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