Serves 4 | Preparation/cooking time: 45 mins | Difficulty: easy | Cannot be frozen
Ingredients
For the mango
2 large Alphonso mangoes, peeled, pitted and diced
2 limes, juiced
2 tbsp caster sugar
For the chai cream
600ml double cream
80g caster sugar
2 tsp powdered gelatin
2 chai teabags
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground ginger
1 pinch ground cloves
3 black peppercorns
To serve
110g pistachios, shelled and roughly chopped
Method
1. Toss the mango with lime juice and sugar in a bowl. Cover and chill.
2. To make the chai cream, combine 550ml cream with the sugar in a large pan. Warm over a medium heat, stirring from time to time, until the sugar has dissolved.
3. As the mixture is warming, dissolve the gelatin in the remaining 50ml cream in a bowl. After 5 minutes, stir until smooth.
4. Remove the warmed cream from the heat and stir in the gelatin mixture. Empty the teabags into the cream. Add the ground cinnamon, cardamom, ginger, cloves and peppercorns. Let steep for 10 minutes.
5. Strain the cream into a bowl and keep it in a large bowl filled with iced water. Stir the cream until cold, 6-8 minutes.
6. Whip the cream until softly peaked. Refrigerate until chilled.
7. Divide the mangoes between serving glasses. Top with the chai cream mixture and garnish with a sprinkling of chopped pistachios.
