Mango, cardamom and vanilla cream pots

Serves: 8 Prepare & Cook:


  • 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


  1. Blitz the mango flesh in a blender until smooth.
  2. In a bowl, combine the lemon zest and juice, sugar, cardamom, seeds from the vanilla pod and sparkling juice until the sugar has dissolved.
  3. Whisk the cream to soft peaks then gradually beat in the sparkling juice mixture until light and airy.
  4. Divide the mango among small glasses. Spoon over the cream and sprinkle with pistachio powder.

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