Mango And Lemon Syllabub Recipes

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MANGO AND LEMON SYLLABUB

this is a good one

Provided by Patsy Fowler @hellchell1

Categories     Other Desserts

Number Of Ingredients 9



Mango And Lemon Syllabub image

Steps:

  • For the syllabub with a hand held mixer or wire whisk whip the heavy cream until slightly thickened.
  • Add the lemon zest, lemon juice and honey with a wooden spoon stir to combine. Let sit for 2-3 minutes.
  • For the ouree put flesh of 2 mangoes in a food processor or blender and blend to a puree.
  • Add the honey and lemon juice and blend until smooth. With a spoon stir in 3/4 of the finely chopped mango. Spoon the puree mixture into the base of 6 glasses.
  • Spoon the whipped cream mixture on top of the mango puree. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.

12 ounce(s) heavy cream
- zest of 1/2 lemon and 2 tablespoons lemon juice
4 tablespoon(s) honey
FOR THE MANGO PUREE
3 large mangoes peeled and stoned 1 finely chopped reserve 1/4 to serve
4 teaspoon(s) honey
- juice of 1/2 lemon
- to serve mango and lemon syllabub flesh of 1/4 mango finely chopped
- mint sprigs

LEMON SYLLABUB

This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Provided by SARAH-NEKO

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 8



Lemon Syllabub image

Steps:

  • Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
  • Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g

1 cup heavy whipping cream, chilled
½ cup white sugar
¼ cup white wine
⅛ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon ground nutmeg (or to taste)
1 sprig fresh mint leaves for garnish
lemon slices for garnish

LEMON SYLLABUB

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper, Treat

Time 10m

Number Of Ingredients 5



Lemon syllabub image

Steps:

  • Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

Nutrition Facts : Calories 329 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.05 milligram of sodium

284ml tub whipping cream
50g caster sugar
50ml white wine
zest and juice from ½ lemon
almond thins or berries, to serve

MANGO & CARDAMOM SYLLABUB

Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead

Provided by Sara Buenfeld

Categories     Buffet, Dessert

Time 25m

Number Of Ingredients 8



Mango & cardamom syllabub image

Steps:

  • 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.

Nutrition Facts : Calories 537 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

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

MANGO SYLLABUB

Make and share this Mango Syllabub recipe from Food.com.

Provided by silky

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Mango Syllabub image

Steps:

  • Peel the mango and remove the pit.
  • Puree the mango flesh with the wine and lemon juice.
  • Whip egg whites to stiff peaks, then gradually whip in the sugar.
  • In another bowl, whip the cream till soft peaks form and fold this into the mango puree.
  • Fold the egg whites into the puree.
  • Pour into a serving dish and chill for 2 hours before serving.

Nutrition Facts : Calories 421.1, Fat 22.5, SaturatedFat 13.8, Cholesterol 81.5, Sodium 66.9, Carbohydrate 47.1, Fiber 1.6, Sugar 43, Protein 4.8

1 large ripe mango
1 glass white wine
1 small lemon, juice of
3 egg whites
4 ounces sugar
1/2 pint whipping cream (or double cream, if you have it)

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