A refreshing, light dessert to serve after a curry. The warm spice of cardamom, the sweetness of mango and the tangy zest of lime work perfectly together.

Serves 4

2 large mangoes, peeled and stoned, 1 finely chopped

5 cardamom pods, ground and hulls discarded

finely grated zest and juice 1 lime

2 tbsp granulated sweetener

150ml fat free Greek yoghurt

2 tbsp brandy (optional)

2 meringues shells, lightly crushed

Fresh mint to garnish

Method

Put the flesh of 1 of the mangoes in a food processor and blend to a purée.

Stir in almost all the finely chopped flesh of the other mango (keep some for decorating the top), then spoon into the base of 4 glasses.

Put the ground cardamom in a bowl with the lime zest and juice, granulated sugar and brandy if using. Stir well, then tip in the yoghurt and combine. Fold in the crushed meringue.

Spoon the cream mixture on top of the mango purée, then spoon the remaining chopped mango on top.

Serve decorated with mint sprigs.