Hong Kong-style Mango Syllabub

Ingredients

In this Hong Kong-style adaptation, we incorporate fresh mango puree to infuse the dessert with the tropical flavors that are popular in Hong Kong cuisine. The addition of mango adds a vibrant and refreshing twist to the traditional English syllabub, making it a perfect fit for the Hong Kong palate. We alse have the original recipe for Syllabub, so you can check it out.

• 2 ripe mangoes, peeled and pitted 2 ripe mangoes, peeled and pitted
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Zest of 1 lemon Zest of 1 lemon
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 22g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a blender or food processor, puree the mangoes until smooth.
2. 2.
   In a large mixing bowl, whip the heavy cream until soft peaks form.
3. 3.
   Gradually add the sugar, lemon juice, and lemon zest to the whipped cream, and continue to whip until stiff peaks form.
4. 4.
   Gently fold in the mango puree into the whipped cream mixture until well combined.
5. 5.
   Divide the mixture into serving glasses or bowls.
6. 6.
   Refrigerate for at least 2 hours to allow the flavors to meld and the syllabub to set.
7. 7.
   Garnish with fresh mint leaves before serving.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor. Make sure to remove the pit and peel before pureeing.
• Heavy cream — Use cold cream for easier whipping. Chill the mixing bowl and beaters in the refrigerator before whipping the cream for better results.

Tips & Tricks

• For a tangier flavor, add a splash of mango liqueur or a squeeze of lime juice to the mango puree.
• If you prefer a sweeter dessert, adjust the amount of sugar according to your taste.
• Serve the syllabub with a sprinkle of toasted coconut flakes for added texture and flavor.
• Experiment with different fruit purees, such as pineapple or passion fruit, for unique variations of this dessert.
• To save time, you can use store-bought mango puree instead of making your own.

Serving advice

Serve the Hong Kong-style Mango Syllabub chilled in individual glasses or bowls. Garnish with fresh mint leaves for a pop of color and added freshness.

Presentation advice

For an elegant presentation, layer the syllabub with diced mangoes in a clear glass. Top with a dollop of whipped cream and a sprinkle of lemon zest for a beautiful finishing touch.