Mango lassi jelly

Name: Mango lassi jelly
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 550 g fresh or frozen mango flesh (3-4 large mangoes); 7 platinum grade gelatine leaves; 40 ml lime juice (about 2 limes); 130 g caster sugar; 8 cardamom pods; 150 ml whole milk; 150 ml double cream; 500 g Essential Greek Style Yogurt; 250 g ginger biscuits, crushed

This jelly ticks all the right boxes – the marbling effect is just the right side of showy, the mix of tangy and creamy flavours is decidedly sophisticated, and it’s served in a triffe bowl, so you don’t need to turn it out. Look for ripe mangoes with a deep orange colour.

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Serves8
CourseDessert
Prepare25 mins
Cook10 mins
Total time35 mins
Pluscooling + overnight chilling

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550g fresh or frozen mango flesh (3-4 large mangoes)
7 platinum grade gelatine leaves
40ml lime juice (about 2 limes)
130g caster sugar
8 cardamom pods
150ml whole milk
150ml double cream
500g Essential Greek Style Yogurt
250g ginger biscuits, crushed

If using frozen mango, defrost in the microwave or overnight in the fridge. Soak 4 gelatine leaves in cold water for 10 minutes until soft. Meanwhile, in a blender, whizz the mango to a smooth purée with the lime juice and 130ml water. Transfer ½ of the purée to a pan and set over a low heat with 50g sugar until completely dissolved. Bring to the boil, then take off the heat. Squeeze the excess water out of the gelatine, then whisk into the hot purée until dissolved. Pour into a large bowl with the rest of the purée and whisk to combine. Set aside to cool for about 3 hours, stirring occasionally, until it is as thick as a fruit curd.
Meanwhile, for the yogurt layer, remove the seeds from the cardamom pods and crush with a pestle and mortar until finely ground. Stir in the remaining 80g sugar. Soak the remaining 3 gelatine leaves in cold water for 10 minutes until soft. Put the milk, cream and cardamom sugar in a pan and set over a low heat until dissolved. Bring to the boil, then take off the heat. Squeeze out the excess water from the gelatine and whisk into the cream mixture. Put the yogurt in a large bowl, then whisk the hot milk mixture into the yogurt to combine. Leave to cool, stirring occasionally, for around 30 minutes until it is the texture of softly whipped cream.
To assemble, alternately pour the mango and yogurt mixtures into a 1.5-litre triffe bowl so that you have a few separate layers of each. Use a skewer to gently marble the layers, then put in the fridge to set completely overnight. Serve with the crushed ginger biscuits.

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