MANGO & CARDAMOM SYLLABUB
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Provided by Sara Buenfeld
Categories Buffet, Dessert
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 537 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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