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Mango and Cardamom Syllabub


This recipe showcases Green Cardamom. Serves 10.


4 ripe mangoes, peeled, stones removed
6 green cardamom pods, seeds only
280ml double cream
2 limes, zest and juice
50g icing sugar
100ml golden rum
1 small bunch fresh mint, leaves only


Finely chop one mango and set aside. Place the remaining mango flesh into a food processor and blend until smooth.

Using a pestle and mortar, grind the cardamom seeds to a fine powder.

Whisk the cream in a bowl until soft peaks form when the whisk is removed.

Gently fold in the lime zest and juice, sugar, rum and cardamom powder until well combined. Stir in the mango purée, then spoon the mixture into a piping bag.

To serve, pipe the mango and cardamom syllabub into the teaspoons and decorate each spoon with the finely chopped mango and mint leaves.

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