Mango baked yoghurt, melon-mint salsa, and strawberry cream fingers

servings4
55 minutes

Ingredients

Strawberry cream fingers

  • 90g of strawberry purée
  • 140ml of full-fat milk
  • 140ml of whipping cream
  • 65g of granulated sugar
  • 2 egg yolks

Mango baked yoghurt

  • 140ml of mango purée
  • 250g of plain yoghurt
  • 210ml of condensed milk
  • 140ml of single cream
  • 1/4 tsp ground cardamom

Melon and mint salsa

  • 6 tbsp of green melon, in 5mm dice
  • 4 fresh mint leaves, finely chopped
  • icing sugar for dusting

To plate

  • 1 handful of strawberries, halved

Method

1
For the strawberry cream fingers, put the cream and milk in a heavy-based saucepan, bring gently to the boil, then set aside
  • 140ml of whipping cream
  • 140ml of full-fat milk
2
In a bowl, whisk the granulated sugar and 2 egg yolks together until pale, then pour in the warm milk and cream a little at a time, stirring constantly. Return the mixture to the pan and cook, stirring with a wooden spoon, until it thickens enough to coat the back of the spoon
  • 65g of granulated sugar
  • 2 egg yolks
3
Add the strawberry purée and immediately strain it through a sieve into a clean, dry bowl and leave to cool. Transfer to an ice cream machine and freeze until firm
  • 90g of strawberry purée
4
Spoon the ice cream into a piping bag fitted with a plain nozzle and pipe it on to a baking tray lined with baking parchment in eight 12cm sticks. Immediately freeze these for 6 hours
5
For the mango baked yogurt, place the plain yoghurt, condensed milk, single cream, mango puree, and ground cardamom in a bowl and whisk together well. Pour into 4 whisky glasses, filling them two-thirds full, and place in a roasting tin
  • 250g of plain yoghurt
  • 210ml of condensed milk
  • 140ml of single cream
  • 140ml of mango purée
  • 1/4 tsp ground cardamom
6
Pour hot water into the roasting tin to come three-quarters of the way up the sides of the glasses then cover the tin and glasses with foil. Bake in an oven preheated to 150°C/Gas mark 2 for 10 minutes, until the yogurt sets. Remove and leave to cool
7
While the yogurt is in the oven, prepare the melon and mint salsa. Mix the diced melon and mint together in a bowl, add icing sugar only if the melon is not sweet
  • 6 tbsp of green melon
  • 4 fresh mint leaves
  • icing sugar for dusting
8
To serve, spoon the melon-mint salsa on the mango baked yogurt, place the strawberry ice cream finger to the side and add one halved and finely sliced strawberry as a garnish
  • 1 handful of strawberries