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Mango, lime & blackberry bombe

Mango, lime & blackberry bombe

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • Easy

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

  • Easily halved
  • Freezable
Nutrition: per serving
low insalt0.06g


  • 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.

Recipe from Good Food magazine, August 2007

Goes well with


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A star rating of 5 out of 5.3 ratings

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