Ingredients;
4 large mangoes, peeled and stoned
Seeds from 10 green cardamom pods, husked
Finely grated zest and juice of 2 limes
85g/3oz icing sugar
4tbsp brandy
568 ml double cream
4 meringue shells, lightly crushed
Mint sprigs to serve
Method
Finely chop the flesh of two mangoes.
Put the flesh of the other two in a food processor and blend to a puree.
Stir in almost all finely chopped flesh, then spoon into the base of 8 glasses.
Grind the cardamom seeds to a powder, and then put in a bowl with the lime zest and juice, icing sugar and brandy.
Stir well, then add the cream and whisk until it holds its shape.
Fold in the crushed meringue.
Spoon the cream mixture on top of the mango puree, then spoon the remaining chopped mango on top.
This can be made one hour ahead (no longer or the meringue dissolves) serve decorated with mint sprigs.
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