Mango Syllabub

Serves 4

300ml double cream

150ml Alfonso mango purée

2 Alfonso mangoes chopped into 1cm cubes

75ml of rum, plus 4 tsp

4 limes (juice and grated zest)

Seeds scraped from ½ a vanilla pod

3 tbsp icing sugar

4 ginger biscuits, crushed

Desiccated coconut to sprinkle over the top

Step 1
Put the biscuits in a plastic bag and use a rolling pin to smash them into crumbs.

Step 2
Lightly whip the double cream and add the vanilla, 75ml rum, lime juice and zest. Keep whisking until it forms light peaks.

Add 50 ml of the mango purée and fold through for a marbled effect.

Step 3
To assemble, divide the crumbs between four glasses. Sprinkle 1 tsp of rum over each and pour over the mango purée.

Spoon the cream over the top and finish by sprinkling with desiccated coconut and lime zest.