World Cuisine

  • 500 ml (17 fl oz) fresh custard
  • 2 tablespoons orange liqueur
  • juice of ½ lime
  • 200 ml (7 fl oz) double cream
  • 2 tablespoons caster sugar
  • 2 mangoes, peeled, stoned and chopped
  • 200 g (7 oz) soft coconut macaroons, roughly broken
  • toasted coconut swirls, to decorate

Place the custard, liqueur and lime juice in a bowl and mix together. Whisk together the cream and sugar in a separate bowl until soft peaks form.

Tip one-quarter of the chopped mangoes into a mini food processor or blender and whizz until smooth. Mix together with the remaining mango.

Arrange the macaroons in the bottom of 6 serving glasses. Pour over a layer of the custard, then spoon over some of the mango mixture. Repeat the layers, then top each with a generous spoonful of the cream. Serve decorated with toasted coconut swirls.

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