Caribbean Mango Cream

I recently bought a rotary whisk. I thought it would be a great tool to expand The Girls’ skills in the kitchen, and other things. Then I subsequently bought two Mangoes with which to make a dessert for the MIL- using the famed Mango corer on it’s yearly outing- at the weekend. They definitely weren’t Perfectly Ripe, as advertised. But they were perfectly ripe this afternoon.

So, I chopped them up, putting as many of the pieces that LBG and Dimples didn’t scoff, and put them in an ovenproof dish. Then I set LBG to work with the rotary whisk on 1/2 large tub of cream (approx 250ml) to which I added 1tbsp Vanilla Sugar.

Meanwhile, Dimples and I added the zest of a lime and a (generous) tablespoon or two of rum (Morgan’s Spiced) to the mango, and gave it a good stir.

Once the cream was finally firm, I folded in the same amount of Greek Yogurt, then spread the amalgamation (gratuitous use of a great word) over the steeping Mango.

Lastly, The Girls sprinkled the whole dish- and kitchen- with dark brown sugar.

Then you bung it under the grill for about ten minutes until the top is all golden and bubbly.

Serve as you wish: it’s nice warm, but can equally sit whilst you linger over supper and be enjoyed cool. It also works with other fruits: I have done it with cherries, forest fruits, and peaches. If you wanted to use firmer fruits, you would probably need to poach them until soft.