Serves 4–6

Ingredients
300ml (10floz) double cream
seeds from half a vanilla pod

150g (5˝oz) raspberries
30ml (2tbsp) caster sugar

1 large or 2 medium mangoes, cut into thin wedges and chilled
100g (3˝ oz) plain flour
150ml (5fl oz) ice cold water
icing sugar, to dust

Pre heat your deep fryer to 180°C. Add the vanilla seeds to the cream and whip until it forms soft peaks. Set aside to allow the flavour to develop.

Push the raspberries through a sieve to puree. Stir in the sugar until dissolved.

To make the tempura batter, lightly whisk the flour into the ice cold water. Don’t worry about leaving some lumps, as these will burst during cooking and give the characteristic light, crisp texture.

Dip the chilled mango wedges into the batter and fry in small batches of 3–4, until crisp and lightly golden. Drain on kitchen paper. Serve the mango fries dusted with icing sugar, alongside dipping dishes of the vanilla cream and raspberry sauce. This dessert is also great served on a big platter for everyone to share!