Wow family and friends with this spectacular pudding – a true treat for summer
Prep:30 mins
2 x 200g punnets blackberries250g icing sugar2 x 425g cans mango in syrup, juice reservedgrated zest and juice 4 limes142ml carton double cream285ml carton double cream2 crushed bought brandy snaps, to serve
STEP 1Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.STEP 2Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.STEP 3Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.STEP 4Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.STEP 5To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.
