Description
This refreshing Mango, Lime & Blackberry Bombe is a vibrant frozen dessert featuring layers of fruity slushes and creamy lime-infused whipped cream. Bursting with tropical mango, tangy lime, and sweet blackberries, it is perfect for a summer treat or a special occasion. The dessert is finished with crunchy crushed brandy snaps that add a delightful texture contrast.
Ingredients
Scale
Blackberry Layer
- 2 x 200g punnets blackberries
- 4 tbsp icing sugar (divided)
- A splash of water
Mango Layer
- 2 x 425g cans mango in syrup, juice reserved (approximately 850g total mango)
- 2 tbsp icing sugar
- 75ml reserved mango syrup
Lime Cream Layer
- 250g icing sugar (remaining from total 250g)
- Grated zest and juice of 4 limes
- 142ml double cream
- 3 tbsp remaining mango syrup (from reserved juice)
- 285ml double cream
To Serve
- 2 crushed bought brandy snaps
Instructions
- Prepare Blackberry Puree: Place the blackberries in a pan with 4 tablespoons of icing sugar and a splash of water. Cook over medium heat until the berries have softened completely. Rub the mixture through a sieve to remove seeds. Allow the puree to cool, then transfer to a plastic container and freeze until slushy, stirring occasionally to prevent large ice crystals.
- Make Mango Puree: Whizz the canned mango with 75ml of the reserved syrup and 2 tablespoons of icing sugar in a blender or food processor until smooth. Pour into a container and freeze until slushy, stirring once or twice periodically.
- Prepare Lime Cream Mixture: Combine the remaining icing sugar with the grated zest and juice of the limes. In a separate bowl, beat 142ml of double cream with 3 tablespoons of the remaining mango syrup until soft peaks form. Gently fold in the lime sugar mixture. Freeze this creamy mixture in a container until semi-frozen but still malleable.
- Assemble the Bombe: Line a medium Pyrex basin or bowl with cling film, ensuring it covers the sides for easy removal. Beat together all three slushy mixtures (blackberry, mango, and lime cream) to a spreadable consistency. Spoon them alternately into the bowl, creating rippled layers of color and flavor. Cover and return to the freezer until fully solidified.
- Serve: When ready, remove the frozen bombe from the freezer. Lift it out of the bowl using the cling film and peel off the film. Place on a serving plate, scatter with crushed brandy snaps, and transfer to the fridge for 30 minutes to soften slightly before serving.
Notes
- Stirring the fruit purees while freezing helps achieve a smooth, slushy texture and prevents icy chunks.
- Allowing the bombe to soften in the fridge before serving ensures easier slicing and enhances flavors.
- Brandy snaps add a lovely crunch but can be substituted with any favorite crisp cookies or biscuits.
- This dessert can be prepared a day ahead and kept frozen until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: British
Keywords: Mango dessert, Frozen dessert, Fruit bombe, Lime, Blackberry, Summer dessert, No-bake dessert
