Mango, Lime & Blackberry Bombe
This luscious frozen dessert features layers of blackberry puree, mango slush, and zesty lime cream. The ripple effect creates a beautiful presentation, making it a perfect treat to enjoy on a warm day. Serve topped with crushed brandy snaps for added texture and flavor.
— Constant Cookbook
Ingredients
- 2 x 200g punnets blackberries
- 250g icing sugar
- 2 x 425g cans mango in syrup, juice reserved
- grated zest and juice 4 limes
- 142ml carton double cream
- 285ml carton double cream
- 2 crushed bought brandy snaps, to serve
Instructions
- Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.
- Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.
- Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.
- Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.
- To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.
Prep Time
PT30M
Nutrition
- Calories: 400 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 47 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.06 milligram of sodium
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