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Mango & cardamom syllabub

  • 4 large mangoes, peeled and stoned, 2 finely chopped
  • 10 green cardamom pods, seeds removed
  • finely grated zest and juice 2 limes Lime ly-mThe same shape, but smaller than…
  • 85g icing sugar
  • 4 tbsp brandy Brandy bran-deeBrandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
  • 568ml pot double cream
  • 4 meringues shells, lightly crushed
  • mint sprigs, to serve Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
  • 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.