My inspiration for this dish came from the delicious mango smoothies (lassis) you find all over India, freshly made on the roadside by wallahs who hand pick the sweet mangoes from the trees and hand squeeze them to a pulp.
Over in India there are lots of different ways to prepare lassi; sweet, salted fruit based or yoghurt based- but they all contain lots of sweet spices. My favourite combination is mango with earthy cardamom and cinnamon, sharp lime and savoury, salted yoghurt.
I’ve taken these key elements and come up with a set dessert for a perfect post spice sweet. It’s rich but still light, and not too sweet. Such a crowd pleaser!
- 100ml mango pulp from a can (works just as well as fresh mango)
- 2 limes
- 150g soft light brown sugar
- 300ml double cream
- 200g full fat greek yoghurt
- a pinch of salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- a pinch of ground nutmeg
- a pinch of dried rose petals (optional)
Add the zest and juice from both limes to a small saucepan and pour in the soft light brown sugar. Stirring constantly, heat the pan slowly on the smallest ring of your hob until the sugar dissolves and the mixture starts to boil and turns to a syrup. Turn off the heat but keep the syrup warm
Pour the double cream into a large sauce pan with the salt and all the ground spices. Whisk this up and little and give a quick taste and add more ground spices if necessary (you should be able to taste a hint of each but no one spice should overpower the others.) Slowly heat up the flavoured cream until it begins to boil. As soon as it starts, remove from the heat then pour lime sugar syrup and whisk until smooth. now transfer to a jug and mix in the mango and yoghurt.
Pour the mixture through a sieve into 4 equal sized glasses or ramekins and cover loosely with clingfilm. Place in the fridge and leave to cool and set for between 8-12 hours (or overnight) and serve straight from the fridge, sprinkled with rose petals.