Peach and Mango Cream Dessert
A light no-bake dessert of fresh mango and peach purée swirled through whipped cream and Greek yoghurt, finished with lime zest and crushed digestive biscuits.
Servings: 4
Equipment
- Food processor
- Whisk or hand mixer
Ingredients
Dessert:
- 1 mango
- 2 peaches
- 1 lime zest and juice
- 1 tablespoon icing sugar
- 100 ml double cream
- 1 teaspoon cream stabiliser
- 200 g Greek yoghurt
To decorate:
- 1 lime
- 4 digestive biscuits
Instructions
Make the dessert:
- Blitz the mango and peaches in a food processor or blender until smooth.
- Add the lime zest, lime juice and icing sugar (if the fruit isn't sweet enough) to the purée.
- Whip the double cream with the stabiliser to soft peaks.
- Gently fold in the yoghurt until combined.
- Swirl in the fruit purée gently, leaving visible swirls.
Assemble:
- Spoon the cream and fruit purée into glasses.
- Chill for at least 30 minutes.
- Crumble the biscuits over the top and finish with lime zest.
Notes
- The double cream needs only soft peaks; overwhipped cream makes the swirls harder to fold.