Mango & Cardamom Rum Syllabub Spoons
Grind cardamom seeds in a pestle and mortar.
Whisk cream in a kitchen aid and add sugar, cardamom, rum, lime zest and juice of 2 limes.
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Stir mango puree through the cream and pour into a piping bag.
Squeeze into spoons and garnish with mint leaves and cubes of mango.
1 tin Alphonso mango puree
1 mango (cut into small cubes)
6 cardamom pods (shelled)
¼ cup icing sugar
¼ cup rum (golden)
200ml double cream
1 bunch mint