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The classic syllabub ingredients with a twist, great as a refreshing dessert after a curry main course.
- 2-3 ripe mangoes (should feel slightly soft when squeezed)
- 8oz / 225gm Greek yoghurt
- 7fl oz single cream
- 1tbsp coconut milk powder (optional, but gives the syllabub a great taste)
- sugar to taste
- Cut each mango, remove the seed/stone, then scoop out the flesh, discarding the skin.
- Combine the flesh with the rest of the ingredients in a food processor and pulse into a pureé.
- Serve chilled
From Julia M
