Mango Syllabub
Preparation
15 MIN
Freezing
30 MIN
Servings
6

Mango Syllabub

Ingredients

    Mango Purée

  • 1/4 cup (60 ml) unsweetened mango purée (see note)
  • 1 tbsp sugar

    Cream

  • 1 cup (250 ml) 35% whipping cream
  • 1/4 cup (55 g) sugar
  • 1/4 cup (60 ml) dry white or rosé wine, cold
  • 1/2 lemon, the finely grated zest
  • 1 tbsp (15 ml) lemon juice

Preparation

  1. Place six small dessert glasses in the freezer.

Mango Purée

  1. In a small bowl, combine the mango purée and sugar. Set aside.

Cream

  1. In a bowl, combine the cream, sugar, wine, lemon zest and juice until the sugar has dissolved. Freeze for 30 minutes. When the cream mixture is cold, whip with an electric mixer until firm peaks form.
  2. With a spatula, gently fold in the mango purée. Spoon into the chilled glasses and serve.

Note

You can replace mango purée with melted mango sorbet. Omit the sugar in step 2.