- ½ mango, cut up
- 2 tbsp caster sugar
- 1 lime, zest and juice only, (keep separate)
- 300ml/10½fl oz double cream
- fresh mint, to garnish
- Purée the mango in a blender with the caster sugar and lime juice.
- Whip the double cream with the lime zest.
- Take a tall glass and start by layering with the mango purée and lime cream. Repeat this process and finish with the mango purée on top.
- Garnish with the mint to serve.