Mango, Rum and Lime Syllabub
A vibrant dessert recipe from Shelina Permalloo. The ultimate make-ahead pudding for a dinner party, this mango syllabub has a kick of rum and zest of lime.
From the book
Sunshine on a Plate
The debut cookbook from celebrated MasterChef winner, Shelina Permalloo
Fresh and vibrant dishes showcasing Shelina's native Mauritian cuisine
Delicious family-friendly and time-saving recipes
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Introduction
Shelina Permaloo offers up a dreamy dessert from her fantastic book Sunshine on A Plate.
Ingredients
| 4 | ginger biscuits, crushed |
| 300 ml | double cream |
| ½ | vanilla pod, seeds scraped |
| 3 tbsp | unrefined icing sugar |
| 75 ml | rum, plus 4 tsp |
| Zest and juice of 4 limes | |
| 150 ml | tinned Alphonso mango purée (alternatively blitz fresh mangoes in a food processor) |
| 2 | Alphonso mangoes, peeled and cut into 2.5cm cubes |
| Desiccated coconut to sprinkle over the top | |
| Mint leaves, to decorate (optional) |
Essential kit
You will need an electric whisk.
Method
Watch how to make the dessert here
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.
2. Using an electric whisk, lightly whip the double cream. Add the vanilla seeds, icing sugar, the 75ml of 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.
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.
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