Mango, lime & blackberry bombe

Mango, lime & blackberry bombe

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(3 ratings)

Prep: 30 mins Plus freezing


Wow family and friends with this spectacular pudding - a true treat for summer

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal400
  • fat23g
  • saturates13g
  • carbs48g
  • sugars47g
  • fibre2g
  • protein1g
  • salt0.06g


  • 2 x 200g punnets blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 250g icing sugar
  • 2 x 425g cans mango in syrup, juice reserved
  • grated zest and juice 4 limes



    The same shape, but smaller than…

  • 142ml carton double cream
  • 285ml carton double cream
  • 2 crushed bought brandy snaps, to serve



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…


  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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jennnieg's picture
11th Dec, 2019
I have been making this for years ... just fabulous! Good Food Mag 2007
3rd Sep, 2008
2 cartons of cream?? Is that a typo?
8th Aug, 2008
Forgot to add my rating!
8th Aug, 2008
Loved this pudding. It took longer to make than I antisipated but it had the desired 'wow' factor. Have also made a smaller version with half the ingredients and less sugar. Mmmm! Will not stop making this one.
28th Nov, 2007
It went down a storm - tasting really refreshing after a meal. My guests begged for the recipe!!
22nd May, 2014
why 2 cartons of cream is this for ease of the shopping list and do you need 427ml of cream
goodfoodteam's picture
2nd Jun, 2014
Hi there. At the time the recipe was printed that was the size of tubs cream came in, you need 427ml in total, or a small and a medium carton, thanks.
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