Ingredients

• ½ mango
• skin and stone removed
• flesh cut into chunks
• 1 tbsp honey
• 5 tbsp dark rum
• 150ml/5fl oz double cream
• whipped to soft peaks
• 2 tbsp maple syrup
• 3 slices Jamaican ginger cake
• crumbled
• ½ lime
• zest only
• 1 orange
• peeled and segmented
• 2 lime slices
• icing sugar
• for dusting

Directions

• Place half of the chopped mango
• the honey and two tablespoons of the rum into a food processor and blend to a smooth purée. Fold the mango mixture into the whipped cream
• along with the maple syrup.
• Place half of the ginger cake into the bottom of two large glasses or serving dishes. Drizzle over the remaining rum
• then layer half of the mango mousse on top
• followed by the remaining ginger cake. Finish with the rest of the mango mousse
• then top with the remaining chopped mango
• lime zest and orange segments.
• To serve
• garnish with the lime slice repeat the layers
• finishing with the mousse. Top with the chopped mango pieces
• lime zest and orange segments and garnish with the lime slices and dust with the icing sugar.