1 mango, cut up
2 tablespoons caster sugar (superfine sugar)
zest and juice of 1 lime (keep separate)
300ml (10½fl oz.) double cream
fresh mint, to garnish
Purée the mango in a blender with the caster sugar and lime juice. Whip the double cream with the lime zest. Take a tall glass and start by layering with the mango purée and lime cream. Repeat this process and finish with the mango purée on top. Garnish with mint to serve.
The Culinary Chase's Note: Ok, so it's not low on the calorie meter, but you'll still enjoy just the same. Some mangoes ripen sooner than others so you may want to test the purée first before assembling it with the whipped cream. As an alternative, substitute the sugar for 1 tablespoon of orange juice.