Name: Mango & cardamom syllabub
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Indian
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

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Mango & cardamom syllabub

Mango & cardamom syllabub

Sara Buenfeld

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Serves 8

Easy

Prep: 25 mins

No cook

A star rating of 5 out of 5.28 ratingsRate

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

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Fragrant vegetable & cashew biryani

A star rating of 4 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per syllabub

kcal537
fat39g
saturates22g
carbs43g
sugars4.2g
fibre4g
protein3g
salt0.07g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

MAKING AHEAD

Don’t make these too far in advance – the meringue will simply start to dissolve. If you would rather make the syllabubs a day ahead, make them without the meringues, but serve them whole on the side to eat separately.

Recipe from Good Food magazine, January 2008

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A star rating of 5 out of 5.28 ratings

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