About the bake
This delicious syllabub created by Shelina Permalloo combines unrefined golden icing sugar, lime and mango to create a real summer treat. This truly scumptious pud would be a great addition to any dinner party.
Method
Step 1:
Put the ginger biscuits into a large plastic bag (a sandwich bag is ideal) and bash vigorously with a rolling pin until you have a bag of crumbs.
Step 2:
In a large bowl, add the lime juice, lime zest, cream, icing sugar and vanilla seeds and you will see it miraculously thicken. - this is the reaction of lime juice and room temperature cream meaning you don’t even need to take your whisk out!
Step 3:
Gently fold in the puree and mango cubes and reserve some for the decoration
Step 4:
Divide into 4 dessert bowls, top with desiccated coconut, mango puree and mango pieces and some fresh mint leaves
Ingredients
- 8 Ginger snap biscuits (crushed)
- 300ml Double cream
- 0.5 Vanilla pods (seeds scraped)
- 40g Unrefined golden icing sugar
- 75ml Mango purée (blitzed mango)
- 1 Large Mango (cut into cubes)
- 2 Lime zest
- 2 Lime juice
For decoration
- Dessicated coconut
- Mint leaves
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 8 Ginger snap biscuits (crushed)
- 300ml Double cream
- 0.5 Vanilla pods (seeds scraped)
- 40g Unrefined golden icing sugar
- 75ml Mango purée (blitzed mango)
- 1 Large Mango (cut into cubes)
- 2 Lime zest
- 2 Lime juice
For decoration
- Dessicated coconut
- Mint leaves