As we’re on a bit of an economy drive, we decided to entertain our curry-loving friends at our house instead of booking a restaurant. But what dessert goes well after a spicy feast? Mango & Cardamom Syllabub proved to be just the sweet treat we needed after we had demolished pheasant curry, poppadoms and masses of crunchy onion bhajis…
Mango & Cardamom Syllabub
Ingredients serves 4
4 large mangoes, peeled, stoned and chopped into small cubes
Seeds from 10 green cardamom pods
Finely grated zest and juice 2 limes 85g icing sugar
3 tbsp brandy
350ml double cream
4 meringue shells, lightly crushed
How to prepare
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. Garnish with a sprig of mint or some fresh passion fruit.
Next time, I’m going to ring the changes after one of my homemade curries and offer my guests this Lime Granita with Mango, Chilli and Salt …