Mango syllabub - recipe

Ingredients

Recipe , Rum , Shelina permalloo , Ginger , Mango , Lime , Syllabub

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1
Put the ginger biscuits into a large plastic bag (a sandwich bag is ideal) and bash vigorously with a rolling pin until you have a bag of crumbs.

For this step you'll need:
- 4 Ginger snap biscuits crushed
2
Using an electric whisk, lightly whip the double cream. Add the vanilla seeds, icing sugar, rum, lime juice and zest, reserving a little for decoration. Keep whisking until it forms light peaks. Add about one third of the mango purée and half the cubed mango and fold through for a marbled effect.

For this step you'll need:
- 300ml Double cream
- ½ Vanilla pods seeds scraped
- 3 tbsp Unrefined golden icing sugar
- 75ml Rum plus extra for decoration
- 4 Lime zest
- 4 Lime juice
- 150ml Mango puree blitzed mango
- 2 Mango alphonso, peeled and cubed (2.5cm)
3
To assemble the syllabubs, divide the crumbs between 4 glasses. Sprinkle a teaspoon of rum over each and top with the rest of the mango purée. Spoon the cream over the top. Just before serving, sprinkle with desiccated coconut and reserved lime zest. Decorate with the mint leaves, if using.

For this step you'll need:
- Dessicated coconut
- Mint leaves

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