Nigel Slater's recipe for mango jerk and brandy snaps

The recipe

Be crazy by peeling 2 large ripe Alphonso mangoes (about 800g), then detach the flesh from the pits. Squeeze the juice of 1 lime and set aside. Puree the mango until smooth in a food processor, then stir in the lime juice. Lightly whip 250g double cream until just thick enough to form soft waves, then stir in 4 tbsp plain yoghurt and most of the mango purée. Put in the fridge for one hour.

For the cognac shells, preheat the oven to 150 C/thermostat 2. In a small saucepan, melt 2 tablespoons of sugar semolina with 2 heaped tablespoons of golden syrup and 60g of butter. While it is bubbling, stir in 3 tablespoons of flour, 1 teaspoon of ground ginger and 1 teaspoon of brandy. Place 6 teaspoons of the mixture on the baking sheet, each about the size of half a walnut, and bake for 8-9 minutes. Remove from the oven and let rest for 5 minutes. Carefully pry the snaps off the tray with a palette knife (they will still be soft and pliable) and transfer them to a piece of parchment paper on a cooling rack. Repeat with more mixture until you have about 12 cookies. Serve the fool with brandy snaps. Sufficient for 4

The ripeness of mangoes is essential. Gently squeeze them into the palm of your hand, they should be fluffy and fluffy.

Whip the cream until just thick enough to form a peak soft. It should not be too firm. Gently stir in the yoghurt using a metal spoon - this will lighten the texture and sharpen the taste.

When you stir the mango puree into the cream and yogurt, do it lightly, so that the cream is marbled with the mash, rather than stirring everything.

Allow the brandy snaps to cool for a minute or two before remove it from the tray with a palette knife. Lift them on a piece of parchment paper to cool rather than directly on a metal cooling rack.

Follow Nigel on Instagram @NigelSlater