- 3 mangoes, stoned and chopped
- zest and juice of 1 lemon
- 100g spinneysFOOD Caster Sugar
- 1 tsp ground cardamom
- 1 vanilla pod, split
- 600ml double cream
- 100ml spinneysFOOD Sparkling White Grape Juice
- 1 tbsp pistachio powder
- Blitz the mango flesh in a blender until smooth.
- In a bowl, combine the lemon zest and juice, sugar, cardamom, seeds from the vanilla pod and sparkling juice until the sugar has dissolved.
- Whisk the cream to soft peaks then gradually beat in the sparkling juice mixture until light and airy.
- Divide the mango among small glasses. Spoon over the cream and sprinkle with pistachio powder.