Mango, Rum and Lime Syllabub

The original plan for my party was a Mango lassi panacotta with coconut ice cream but Pannacotta and vegetarian gelatin do not work! So I binned the lot and started again. I wanted something quite light after lots of food and something quite refreshing and not too sweet, then I remembered this recipe from Shelina’s book.

Shelina was my favourite Masterchef winner up until recently when local lad Simon won the title! Although I think Shelina’s food was the most interesting hence me buying her book.

This is really easy to make and can be done in about 10 minutes, my 3 year old helped me me this ( until I added the rum!)

Ingredients to serve 4

4 ginger biscuits
300ml double cream
1/4 vanilla pod – seeds scraped out
3 tbsp icing sugar
75ml Rum
juice and zest of 2 limes ( the recipie says 4 but I only had 2)
150ml of Mango puree – I bought a tin from the indian grocery shop but you could just blend fresh.
1 mango peeled and cut into small chunks
Desiccated coconut to sprinkle

Bas the ginger biscuits in a sandwich bag with a rolling pin and put the crumble in the bottom of each individual serving dish and put a teaspoon of rum on top of each.

Using an electric whisk, lightly whisk the cream, add the vanilla, icing sugar, rum, lime juice and zest  (save a little zest for decoration) and whisk until it forms light peaks. add 1/3 of the mango puree and half the chopped mango and fold through for a marbled effect.

Put the cream topping on the biscuit base and top with the rest of the mango puree and chopped mango and a sprinkle of dessicated coconut and some lime zest.

Refrigerate until ready to scoff!


1 Comment

  1. I really appreciated Gor cooking a gelatine free dessert, this syllabub was just stunning. Tangy and rich flavours yet light enough to follow indian dishes that are quite filling.


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