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Mango syllabub

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About the bake

This delicious syllabub created by Shelina Permalloo combines unrefined golden icing sugar, rum, 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
4Serves
Easy

Method

  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:

    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.

  3. Step 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.

Ingredients

    • 4 Ginger snap biscuits (crushed)
    • 300ml Double cream
    • 0.5 Vanilla pods (seeds scraped)
    • 3 tbsp Unrefined golden icing sugar
    • 75ml Rum (plus extra for decoration)
    • 4 Lime zest
    • 4 Lime juice
    • 150ml Mango purée (blitzed mango)
    • 2 Mango (alphonso, peeled and cubed (2.5cm))
  • For decoration

    •  Dessicated coconut
    •  Mint leaves

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