Mango syllabub recipe

Ingredients

• 2 ripe mangos
• 1 tbsp icing sugar
• 1 tbsp liqueur
• 250 ml double cream
• Thin almond biscuits, to serve

Method

1. Peel and dice the mangoes. Reserve half of the diced fruit.
2. Blend the remaining mango with the icing sugar and liqueur until smooth.
3. Whip the double cream until it holds its shape, then fold in half of the mango purée. Refrigerate for 30 minutes.
4. Divide the reserved diced mango among serving glasses. Spoon over the mango cream and finish with the remaining purée. Chill until required.
5. Serve with the almond biscuits.