Mango and Lime Syllabub
Prep time
Total time
  • 50g white sugar
  • 3 sprigs of mint plus a few leaves for garnish
  • 1 lime, peel of
  • 300g (appox 2 large)mango flesh
  • 600ml cream
  1. Place sugar, leaves from mint and lime peel into a dry TM bowl. Mill Speed 10, 15 seconds. Set aside.
  2. Add mango flesh to the bowl and puree Speed 5, 10 seconds. Set aside.
  3. Add butterfly to TM bowl, then add cream. Whip cream on Speed 4 until stiff peaks form, be careful not to over beat. Add mango and 2 tbsp of the sugar mix. Gently fold with the spatula to combine. Place into serving glasses and refrigerate until serving. Serve with a sprinkle of sugar mix and a sprig of mint
Recipe by My Melbourne Thermo at