Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Prep:25 mins
Serves 8
4 large mangoes, peeled and stoned, 2 finely chopped10 green cardamom pods, seeds removedfinely grated zest and juice 2 limes85g icing sugar4 tbsp brandy568ml pot double cream4 meringues shells, lightly crushedmint sprigs, to serve
STEP 1Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.STEP 2Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.STEP 3Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.
