It¹s not a problem whipping up this tasty dessert with only 5 ingredients and its ready in only 10 minutes! Preparation time: 68 minutes Serves: 4 Cooking time: 2 minutes Cost per portion: 86p 2 Alfonso mangoes 225ml/8fl oz Rubicon mango juice 300ml/1/2pint double cream 6 tbsp lemon curd 50g/2oz caster sugar
1 Run your finger around the skin of the mango to feel for the edge of the large stone in the centre. Cut ½ inch/1cm from each side of the stone to free the flesh. Remove the peel from around the stone and cut away as much flesh as possible and roughly chop. Do the same with the remaining mango pieces and divide between four dessert glasses. Pour over the mango juice to just cover. 2 Lightly whip the cream in a large bowl until it just holds its shape. Fold in 4 tablespoons of lemon curd. Drizzle over the remaining lemon curd. Divide between the glasses. 3 Place the caster sugar into a small saucepan and heat gently until the sugar has melted and turned a golden caramel colour. Carefully drizzle over the top of the cream mixture. Serve immediately. Cost cutter Use tinned mango pieces instead of fresh mango. Replace double cream with Greek yogurt. Cook’s tip These desserts can be made in the more traditional way in ramekins. Make up to the end of stage 2 spooning the mixture into large ramekin dishes. Chill overnight or for at least 30 minutes. Then sprinkle with the caster sugar to cover and place under a hot preheated grill for 23 minutes turning the dishes occasionally until the sugar has caramelised. Recipe from Rubicon for National Mango Week