If you know me, you know I love a good dessert. Trifles are one of my favorites—and syllabubs are similar to trifles in many ways. My mango orange syllabub recipe is inspired by the classic, but as usual, it comes with my own little twist. My version is rich and creamy with gentle notes of spice from the brandy and cardamom. The mango puree can be prepared ahead, and the layered presentation makes it ideal for summer gatherings. It’s a perfect summer dessert recipe because it's cool, citrusy, and oh-so-elegant. And make sure to check out my Red, White, and Blue Dessert Trifle recipe if you like this one!
So what exactly is a syllabub?
Imagine a parfait, but sweeter, fancier, and a tiny bit boozy. As a traditional dessert, the syllabub has a fun history. It started out as a frothy holiday punch way back in the 1600s! Over time, this British treat transformed into a creamy, spoonable dessert and eventually inspired the trifle.
Can you make a syllabub without alcohol?
I don’t recommend omitting the alcohol from a syllabub recipe. This dessert’s charm is in its brandy-infused cream—leaving it out or swapping the alcohol changes its character. If you need to make an alcohol-free version, you can swap out the brandy for some apple cider or orange juice for a similar effect—though the flavor won’t be nearly as complex.
How far in advance can you make a syllabub?
You can make the mango layer and prepare your steeping liquid the day before, which is great if you’re entertaining. The whipped syllabub layer is best made the day you plan to serve it, but it can be refrigerated for a few hours before assembly. Once you layer everything in glasses, serve them within a few hours for the freshest texture.
These beautiful dessert garnish ideas will take your syllabub to the next level!
Even without fancy garnishes, your syllabub is going to look gorgeous in a dessert glass. But if you want to really impress your guests, here are a few of my favorite garnish ideas. I hope you enjoy them as much as I do!
If you prefer to keep things simple, try topping your syllabub with some fresh berries, toasted coconut, chopped pistachios, diced mango, fresh mint leaves, or a sprinkle of lemon zest.
For a fancier finishing touch, try some homemade candied citrus slices or citrus peels, some of my homemade dulce de leche, a spoonful of my Homemade Blueberry Sauce recipe, or even some easy chocolate curls (you can learn how to make them here).
Garnishing with Edible Flowers
You can find edible flowers pre-packaged in the produce section of many grocery stores. Look for varieties like pansies, nasturtiums, marigolds, or bachelor’s buttons—they’re colorful, delicate, and totally food-safe. If you like the idea of using flowers as a garnish, make sure to check out my Key Lime Tartlets and my Midsummer Dream Cognac Cocktail recipe too!
Mango Orange Syllabub Recipe with Cardamom and Cream
A chilled, layered dessert featuring sweet mango, citrus-infused cream, and a hint of cardamom. Perfect for elegant summer entertaining!
Ingredients
Instructions
- The day before you want to make the syllabub, pare the rind from the lemon, taking care not to include any of the white pith, which may cause bitterness. Place the rind in a small bowl with 2 tablespoons of juice from the pared lemon, the wine and the brandy. Stir together and let it sit covered overnight.
- The following day zest the orange, reserving half for garnishing.
- Slice the flesh of two mangos and put it in a food processor with 2 tablespoons of your steeped liquid and blend to a purée.
- Dice the other mango and stir ¾ of it into the pureed mixture, along with half the orange zest and reserve the remaining diced mango for garnish if desired.
- Spoon this mixture equally into the base of 6 small glasses. Place these in the refrigerator along with the remaining mango.
- Next, strain the lemon-steeped liquid into the bowl of your stand mixer or a large bowl if using an electric mixer, add the cardamom, vanilla extract and powdered sugar, and whisk slowly until combined.
- Add the cream slowly, whisking gently and continuously to blend thoroughly with the other ingredients.
- Now increase the speed to medium-high and beat the mixture until it thickens and holds a soft peak when the whisk is lifted from the bowl. You are looking for a soft pudding consistency, not a firm cream. This may take 5 or 10 minutes but take care not to overmix, as this will lead to curdling.
- Taking your mango-filled glasses from the refrigerator, spoon the syllabub over the mango, add a sprinkle of orange zest along with your optional garnishes and serve cool but not chilled.
