- 4 large mangoes, peeled and stoned, 2 finely chopped
- 10 green cardamom pods, seeds removed
- finely grated zest and juice 2 limes
- 85g icing sugar
- 4 tbsp brandy
- 568ml pot double cream
- 4 meringues shells, lightly crushed
- mint sprigs, to serve
Put the flesh of 2 mangoes in a food processor and blend to a purée. Stir in almost all the finely chopped flesh of the other 2 mangoes, then spoon into the base of 8 glasses.
Grind the cardamom seeds to a powder, then put in a bowl with the lime zest and juice, icing sugar and brandy. Stir well, then tip in the cream and whip until it holds its shape. Fold in the crushed meringue.
Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top. This can be made 1 hr ahead. Serve decorated with mint sprigs.