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Demi Singh's caramelised mango and chilli banoffee cups recipe

0 ratings

Demi Singh’s Jamaican/Indian heritage is the inspiration behind her fabulous fusion cooking, including this gorgeous dessert, which is just perfect for Mother's Day. 'Banoffee pie is my mum’s favourite dessert', explains Demi. 'She said individual ones were just the right size for her. The mango caramel comes together so quickly with just three ingredients. I used gingernuts and Scotch bonnet because she loves them.' See method

Serves 6
Takes 30 mins plus cooling
429 calories / serving
Vegetarian

Ingredients

150g ginger nut biscuits
70g butter, melted
1 tsp mixed spice
¼ tsp ground allspice
200g fresh mango chunks, blitzed to a pulp
50g caster sugar
1 Scotch bonnet chilli, pierced
crushed chillies (optional)
200ml whipping cream
1 tsp vanilla extract
2 ripe bananas, thinly sliced
30g dark chocolate, chopped
1 lime, zested (optional)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1790kj
429kcal 21%
Fat
28g 40%
Saturates
17g 84%
Sugars
28g 31%
Salt
0.4g 6%

of the reference intake
Carbohydrate 40.9g Protein 3.2g Fibre 1.9g

Method

Blitz the ginger nut biscuits to crumbs in a food processor. Stir in the melted butter, the ground spices and a pinch of salt until the texture resembles damp sand. Use your fingers to mix it into clumps, then set aside
Heat the mango pulp and sugar in a saucepan over medium-high heat. Stir to combine. Once boiling, add the Scotch bonnet. Reduce the heat to low-medium, then simmer for 5-10 mins, stirring occasionally, or until golden and thickened to a smooth caramel. Discard the Scotch bonnet. Add the crushed chillies, to taste, if you like. Transfer to a bowl and leave to cool to room temperature for 15 mins.
Meanwhile, whip the cream and vanilla to soft peaks. Spoon into a piping bag, if you like.
Divide half the crumbled biscuits between glasses (around 300ml) and lightly press down. Top each with a spoonful of mango caramel, sliced banana, then pipe or spoon in some whipped cream. Repeat the layers, fi nishing with a layer of whipped cream. Top with the chopped dark chocolate and lime zest, if you like. Can be stored in the fridge for up to 1 hr before serving.

Tip: You can use the same amount of tinned mango pulp, if you can’t get hold of fresh mango. Simmer for 15 mins with the sugar in step 2.

See more Dessert recipes

We recommend this recipe for a special occasion or treat, as part of a balanced diet.