Recipe 2 Peeling large and completely mature Alphonso mango , make it stupid, then remove the meat from the stones.1 squeeze the lime juice and put aside.Lightly whip 250g dual cream, then fold 4 tablespoons of natural yogurt and mango puree. Cool in the refrigerator for a hour. Squeeze the mangos in your hand in the palm of your hand, should be soft and should give Heat the oven to 150Cgas sign 2 for Brendi snapshots.Melt 2 tablespoons of gold sugar in a small saucepan with 2 tbsp gold syrup and 60g butter melted.Place in the size of the walnut half and cook for 8-9 minutes. Remove from the fruit and leave 5 minutes to settle. Slowly whisk with a pallet knife and transfer to a cooling parchment placed on a cooling shelf.Repeat with more mixture. The maturity of the mangos is essential. Gently squeeze them in your palm, soft and should give them. Beat the cream until it is thick enough to form a soft hill. It should not be very intact. Slowly fold it with a metal spoon - it will alleviate the tissue and sharpen the taste. When you mix the mango puree into the cream and yogurt, do it lightly, so that the cream is marble with mashed instead of mixing them all. Before removing the tray with a palette knife, beat the breedi. Follow Nigel on Instagram nigelslater