Mango syllabub

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.

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!

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

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