This looks great in individual champagne coupes or wide brimmed wineglasses and it’s the perfect way to end an Indian meal. Or any other for that matter. The cardamom adds a very special flavour to this pudding, and is a very good digestive

4 cardamom pods, finely ground up in a pestle and mortar (dispense with the outer casing of the pod)

1 large ripe mango, peeled and roughly chopped

200ml double cream

300g natural yoghurt

Finely grated zest and juice of half to one lime, according to taste

1.5 tbsps clear honey

• In a large bowl, whip the double cream until stiff, and add cardamom seeds

• Stir in the yogurt, honey and lime juice and zest to the cream mixture until smooth. Add more honey if it’s not sweet enough

• Whiz the mango in a liquidiser until smooth

• Into your serving glasses, spoon about a tablespoon of mango puree. Carefully spoon on 2 to 3 tablespoons of the cream mixture, and top with a tablespoon of the mango.

• Using a chopstick or the fine end of a spoon, gently swirl the mixture to create a ‘mango ripple’ effect

• Refrigerate for at least 2 hours