|
Put the biscuits in a plastic bag and use a
rolling pin to smash them into crumbs.
Lightly whip the double cream and add the vanilla,
1/3 cup rum, lime juice and zest. Keep whisking
until it forms light peaks.
Add 1/4 cup of the mango puree and fold through
for a marbled effect.
To assemble, divide the crumbs between four
glasses. Sprinkle 1 tsp of rum over each and pour
over the mango puree.
Spoon the cream over the top and finish by
sprinkling with desiccated coconut and lime zest.
|
