20 minutes preparation, plus 3 hours 30 minutes chilling
500ml double cream
125g caster sugar
90ml lime juice, plus 15ml for the mango (3-4 limes depending on juiciness)
120g Mackays Lime Curd
½ large ripe mango, cut into 2cm cubes
Zest of ½ lime
Follow The Recipe
Put the cream and caster sugar into a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Once bubbling immediately lower the heat and allow to simmer gently for 2 minutes.
Remove the cream from the heat and stir in the lime juice. Pour into 6 small glasses or serving dishes. Let the possets cool a little before covering and putting them in the fridge for at least three hours to set.
Once the possets are set put the Mackays Lime Curd into a small saucepan or a microwave-proof bowl and heat gently, just warming the curd enough that it is loose enough to pour on the top of the possets. Pour a thin layer of curd on top of each posset and put them back in the fridge for 15 minutes to let the curd set again.
Meanwhile chop the mango into 2cm cubes and put in a small bowl. Add the zest of ½ lime and the remaining lime juice and mix well. Take the possets out of the fridge, add the mango on top of each posset and serve immediately.
The possets will keep well covered in the fridge for three days, but it is best to add the mango just before serving.