Mango syllabub
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
- 8Ginger snap biscuits (crushed)
- 300mlDouble cream
- 0.5Vanilla pods (seeds scraped)
- 40gUnrefined golden icing sugar
- 75mlMango purée (blitzed mango)
- 1Large Mango (cut into cubes)
- 2Lime zest
- 2Lime juice
For decoration
- Dessicated coconut
- Mint leaves
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