Mango, lime & blackberry bombe
- Preparation and cooking time
- Plus freezing
- 2 x 200g punnets blackberries
- 250g icing sugar
- 2 x 425g cans mango in syrup, juice reserved
- grated zest and juice 4 limes
- 142ml carton double cream
- 285ml carton double cream
- 2 crushed bought brandy snaps, to serve
- STEP 1
Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.
- STEP 2
Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
- STEP 3
Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.
- STEP 4
Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.
- STEP 5
To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.