Mango & cardamom syllabub
Mango & cardamom syllabub takes approximately 25 minutes from beginning to end. One serving contains 368 calories, 3g of protein, and 27g of fat. This recipe serves 8 and costs $2.79 per serving. 24 people were glad they tried this recipe. It works well as a budget friendly side dish. Head to the store and pick up mangoes, icing sugar, lime zest, and a few other things to make it today. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. Try Lemon Cardamom Syllabub, Mango Cardamom Juice, and Cardamom Pudding with Mango for similar recipes.
Servings: 8
Preparation duration: 25 minutes
Ingredients:
4 tbsp brandy
568ml pot double cream
10 green cardamom pods, seeds removed
85g icing sugar
finely grated zest and juice 2 limes
4 large mangoes, peeled and stoned, 2 finely chopped
mint sprigs, to serve
4 meringues shells, lightly crushed
Equipment:
bowl
Cooking instruction summary:
Put the flesh of 2 mangoes in a foodprocessor and blend to a purée. Stir inalmost all the finely chopped flesh of theother 2 mangoes, then spoon into the baseof 8 glasses.Grind the cardamom seeds to a powder,then put in a bowl with the lime zest andjuice, icing sugar and brandy. Stir well, thentip in the cream and whip until it holds itsshape. Fold in the crushed meringue.Spoon the cream mixture on top of themango purée, then spoon the remainingchopped mango on top. This can be made1 hr ahead. Serve decorated with mint sprigs.
Step by step:
1. Put the flesh of 2 mangoes in a foodprocessor and blend to a purée. Stir inalmost all the finely chopped flesh of theother 2 mangoes, then spoon into the baseof 8 glasses.Grind the cardamom seeds to a powder,then put in a bowl with the lime zest andjuice, icing sugar and brandy. Stir well, thentip in the cream and whip until it holds itsshape. Fold in the crushed meringue.Spoon the cream mixture on top of themango purée, then spoon the remainingchopped mango on top. This can be made1 hr ahead.
2. Serve decorated with mint sprigs.
Nutrition Information:
