Mango Syllabub Food

MANGO & CARDAMOM SYLLABUB

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.

MANGO AND LEMON SYLLABUB

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.

MANGO SYLLABUB

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.

LEMON SYLLABUB

Steps:

• Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.