Mango, honey and cream fool

Crush the cardamom seeds lightly, using a pestle and mortar, or the end of a rolling pin in a small bowl.

Pure the mango flesh in a food processor until smooth.

Whisk the cream to soft peaks. Stir in the yogurt and whisk a little more until thickened. Fold in the lime zest, juice, crushed seeds and honey.

Spoon alternate layers of the creamy mixture and the mango pure into the glasses and decorate with more lime zest. Serve chilled. (Not suitable for freezing).