Mango Syllabub Recipes

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.

Steps:

• For the syllabub with a hand held mixer or wire whisk whip the heavy cream until slightly thickened.
• Add the lemon zest, lemon juice and honey with a wooden spoon stir to combine. Let sit for 2-3 minutes.
• For the ouree put flesh of 2 mangoes in a food processor or blender and blend to a puree.
• Add the honey and lemon juice and blend until smooth. With a spoon stir in 3/4 of the finely chopped mango. Spoon the puree mixture into the base of 6 glasses.
• Spoon the whipped cream mixture on top of the mango puree. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.

Steps:

• Peel the mango and remove the pit.
• Puree the mango flesh with the wine and lemon juice.
• Whip egg whites to stiff peaks, then gradually whip in the sugar.
• In another bowl, whip the cream till soft peaks form and fold this into the mango puree.
• Fold the egg whites into the puree.
• Pour into a serving dish and chill for 2 hours before serving.