Mango and black pepper cranachan
Nadiya's twist on the traditional Scottish cranachan uses mango, cornflakes and black pepper instead of the usual raspberries and oats!
Ingredients
- 85g/3oz unsalted butter
- 100g/3½oz cornflakes
- 1 tsp ground black peppercorns
- 450g tin mango pulp
- 1 small mango, peeled and chopped into cubes
- 600ml/20fl oz double cream
- 3 tbsp caster sugar
- 1 tbsp icing sugar
Method
Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool.
Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes.
Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base.
Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar.