Mango and cardamom posset with toasted coconut and lime curd

250ml double cream

75g golden caster sugar

Zest and juice of 1 lemon

4 cardamom pods, bashed

1 large ripe mango, peeled and stoned

25g desiccated coconut, toasted in a pan until golden

For the lime curd: 150g caster sugar 150g butter 3 large eggs, beaten Zest of 2 limes and juice of 5 limes

1 Make the posset: Bring the cream, sugar, lemon zest and cardamom to the boil in a pan over a high heat and cook for 3 mins.

2 Cut a few slices off the mango, dice them and keep for garnish, then blitz the remainder in a blender with the lemon juice. Add to the cream mixture and then pour through a sieve into a jug. Pour into individual glasses and chill for at least 30 minutes to set.

3 Make the lime curd: Weigh the sugar and butter into a pan. Add the eggs and the lime zest and juice, and gently cook over a low heat, whisking all the time until stiff. Once you can see a trace of the whisk in the pan, set aside to cool.

4 When the posset has set, layer some of the lime curd on top and then add some diced mango and sprinkle with the toasted coconut to garnish.