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3 small glasses of mango syllabub with sprig of mint on top and two spoons
25Total Time
15Prep Time
10Bake Time

Mango syllabub

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About the bake

This delicious syllabub created by Shelina Permalloo combines unrefined golden icing sugar, lime and mango to create a real summer treat. This truly scumptious pud would be a great addition to any dinner party.

25Total Time
15Prep Time
10Bake Time


  1. Step 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. Step 2:

    In a large bowl, add the lime juice, lime zest, cream, icing sugar and vanilla seeds and you will see it miraculously thicken. - this is the reaction of lime juice and room temperature cream meaning you don’t even need to take your whisk out!

  3. Step 3:

    Gently fold in the puree and mango cubes and reserve some for the decoration

  4. Step 4:

    Divide into 4 dessert bowls, top with desiccated coconut, mango puree and mango pieces and some fresh mint leaves 


    • 8 Ginger snap biscuits (crushed)
    • 300ml Double cream
    • 0.5 Vanilla pods (seeds scraped)
    • 40g Unrefined golden icing sugar
    • 75ml Mango purée (blitzed mango)
    • 1 Large Mango (cut into cubes)
    • 2 Lime zest
    • 2 Lime juice
  • For decoration

    •  Dessicated coconut
    •  Mint leaves

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