Mango, lime & blackberry bombe

• punnets blackberries2 x 200g g
• icing sugar↗250g g
• cans mango↗2 x 425g g

  in syrup, juice reserved

• limes↗grated zest and juice 4
• carton double cream↗142ml ml
• carton double cream↗285ml ml
• crushed bought brandy2

  snaps, to serve

Step-by-step instructions

1. 1

   Put the blackberries in pan with 4 tbsp of the sugar, add a splash of water then cook until the berries have softened. Rub through a sieve. Cool then freeze in a plastic container until slushy, stirring every now and then.

2. 2

   Whizz the mango with 75ml of its syrup and 2 tbsp icing sugar until smooth, then freeze in a container until slushy as above.

3. 3

   Stir the rest of the sugar with the lime zest and juice. Beat the cream with 3 tbsp of the remaining mango syrup until it forms soft peaks, then beat in the lime mixture. Freeze in a container until semi-frozen.

4. 4

   Line a medium Pyrex basin with cling film then beat all three icy mixtures and spoon alternately into the bowl to make rippled layers. Return to the freezer until solid.

5. 5

   To serve, pull out of the bowl and strip off the cling film. Put on a plate, scatter with the crushed biscuits and leave for 30 mins to soften in the fridge before eating.