Mango, lime & blackberry bombe#
- 2 x 200g punnets blackberries
- 250g icing sugar
- 2 x 425g cans mango in syrup, juice reserved
- grated zest and juice 4 limes
- 142ml carton double cream
- 285ml carton double cream
- 2 crushed bought brandy snaps, to serve
-
Prep: 30 mins
Plus freezing
Easy
- Put
the blackberries in pan with 4 tbsp of the sugar, add a splash of water
then cook until the berries have softened. Rub through a sieve. Cool
then freeze in a plastic container
until slushy, stirring every now and then.
- Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
- Stir
the rest of the sugar with the lime zest and juice. Beat the cream with
3 tbsp of the remaining mango syrup until it forms soft peaks, then
beat in the lime mixture.
Freeze in a container until semi-frozen.
- Line
a medium Pyrex basin with cling film then beat all three icy mixtures
and spoon alternately into the bowl to make rippled layers. Return to
the freezer until solid.
- To
serve, pull out of the bowl and strip off the cling film. Put on a
plate, scatter with the crushed biscuits and leave for 30 mins to
soften in the fridge before eating.
