Mango, Lime & Blackberry Bombe Recipe
Introduction
This Mango, Lime & Blackberry Bombe is a refreshingly fruity dessert that’s perfect for warm days. Layers of tangy lime cream, sweet mango, and tart blackberries create a vibrant and elegant treat. It’s easy to make ahead and impresses with its beautiful rippled appearance.
Ingredients
- 2 x 200g punnets blackberries
- 250g icing sugar
- 2 x 425g cans mango in syrup, juice reserved
- Grated zest and juice of 4 limes
- 142ml carton double cream
- 285ml carton double cream
- 2 crushed bought brandy snaps, to serve
Instructions
- Step 1: Place the blackberries in a pan with 4 tablespoons of the icing sugar and a splash of water. Cook gently until the berries soften, then rub the mixture through a sieve. Allow to cool, then freeze in a plastic container, stirring occasionally, until slushy.
- Step 2: Blend the mango with 75ml of its syrup and 2 tablespoons of icing sugar until smooth. Freeze in a container, stirring occasionally, until slushy like the blackberry mixture.
- Step 3: Mix the remaining icing sugar with the lime zest and juice. Whip 285ml of double cream with 3 tablespoons of the leftover mango syrup until soft peaks form, then fold in the lime and sugar mixture. Freeze in a container until semi-frozen.
- Step 4: Line a medium Pyrex basin with cling film. Beat all three icy mixtures briefly and spoon them alternately into the bowl to create rippled layers. Freeze until solid.
- Step 5: To serve, remove the bombe from the basin by lifting the cling film. Place on a plate, sprinkle with crushed brandy snaps, and leave in the fridge for 30 minutes to soften slightly before serving.
Tips & Variations
- Use ripe, juicy mangoes for the best flavor or substitute with fresh mango if preferred.
- If brandy snaps aren’t available, crushed biscuits like amaretti or shortbread add a lovely crunch.
- Stir the icy mixtures every 30 minutes while freezing to keep a smooth, slushy texture.
- For a boozy twist, add a tablespoon of rum to the lime cream before freezing.
Storage
Keep the bombe frozen in an airtight container until ready to serve. After softening in the fridge, consume within 24 hours for the best texture. If refreezing, note the texture may become a bit icy rather than smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this bombe a day ahead?
Yes, this dessert is ideal for preparing ahead. Freeze it until solid, then let it soften in the fridge before serving the next day.
What can I use instead of brandy snaps?
You can substitute brandy snaps with crushed amaretti biscuits, shortbread, or any crisp cookie that complements the fruity flavors.
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Mango, Lime & Blackberry Bombe Recipe
- Total Time: 6 hours (including freezing and resting time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This refreshing Mango, Lime & Blackberry Bombe is a delightful frozen dessert featuring layers of sweet mango, tangy lime cream, and vibrant blackberries. The fruit purees are frozen into a slushy texture, combined with zesty lime-infused cream, and layered in a basin to create a striking, colorful frozen treat. Served with crunchy crushed brandy snaps, this bombe is perfect for a summer celebration or as a light, fruity finale to any meal.
Ingredients
Blackberry Mixture
- 2 x 200g punnets blackberries
- 4 tbsp icing sugar (from 250g total)
- A splash of water
Mango Mixture
- 2 x 425g cans mango in syrup, juice reserved (use 75ml syrup for mixture, rest for lime cream)
- 2 tbsp icing sugar
Lime Cream Mixture
- Grated zest and juice of 4 limes
- 3 tbsp remaining mango syrup
- 142ml carton double cream
Additional Cream for layering
- 285ml carton double cream
To Serve
- 2 crushed bought brandy snaps
- Remaining icing sugar from initial 250g (approximately 244g minus used portions)
Instructions
- Cook blackberries: Place blackberries in a pan with 4 tablespoons of icing sugar and a splash of water. Cook until the berries soften, then rub through a sieve to create a smooth puree. Allow to cool, then transfer to a plastic container and freeze, stirring occasionally until slushy.
- Prepare mango mixture: Blend the mango flesh with 75ml of mango syrup and 2 tablespoons of icing sugar until smooth. Freeze this mixture in a container, stirring periodically until slushy.
- Make lime cream mixture: Combine the remaining icing sugar with the lime zest and juice. Beat 142ml of double cream with 3 tablespoons of the leftover mango syrup until soft peaks form, then fold in the lime mixture. Freeze this cream mixture until semi-frozen.
- Assemble the bombe: Line a medium Pyrex basin with cling film. Beat all three icy mixtures briefly to loosen them, then spoon them alternately into the bowl to create rippled layers. Return the bowl to the freezer until the bombe is completely solid.
- Serve: When ready to serve, remove the bombe from the freezer, lift it out using the cling film, and place it on a plate. Scatter with crushed brandy snaps and refrigerate for 30 minutes to soften slightly before eating.
Notes
- Stirring the mixtures occasionally while freezing helps achieve a smooth slushy texture rather than icy lumps.
- Use good quality canned mangoes in syrup for the best flavor and sweetness balance.
- The brandy snaps add a lovely crunch and complement the fruity, creamy bombe perfectly.
- This dessert should be left to soften in the fridge for best texture and flavor release before serving.
- Make sure to line the basin well with cling film for easy removal of the bombe.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for blackberry cooking)
- Category: Dessert
- Method: Freezing
- Cuisine: International
Keywords: Mango bombe recipe, blackberry dessert, frozen dessert, lime cream bombe, easy summer dessert
