MANGO & CARDAMOM SYLLABUB

Mango & cardamom syllabub image

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

Provided by Sara Buenfeld

Time 25m

Number Of Ingredients 8

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

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