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Finely chop the flesh of two mangoes.
Put the flesh of the other two in a food processor and
blend to a puree.
Stir in almost all finely chopped flesh, then spoon into
the base of 8 glasses.
Grind the cardamom seeds to a powder, and then put in a
bowl with the lime zest and juice, icing sugar and brandy.
Stir well, then add the cream and whisk until it holds its
shape.
Fold in the crushed meringue.
Spoon the cream mixture on top of the mango puree, then spoon the
remaining chopped mango on top.
This can be made one hour ahead (no longer or the meringue
dissolves) serve decorated with mint sprigs. |
