Mango and black pepper cranachan recipe
 Nadiya's twist on the traditional Scottish cranachan uses mango, cornflakes and black pepper instead of the usual raspberries and oats! 85g/3oz unsalted butter 100g/3½oz cornflakes 1 tsp ground black peppercorns 450g tin mango pulp 1 small mango, peeled and chopped into cubes600ml/20fl oz double cream 3 tbsp caster sugar 1 tbsp icing sugar 85g/3oz unsalted butter 100g/3½oz cornflakes 1 tsp ground black peppercorns 450g tin mango pulp 1 small mango, peeled and chopped into cubes 600ml/20fl oz double cream 3 tbsp caster sugar 1 tbsp icing sugar Method Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Melt the butter in a large non-stick frying pan and add the cornflakes. Toast the cornflakes for about 5 minutes until they are golden and have soaked up the butter. They need to be very crisp, so just keep stirring and moving them around. Pop onto a baking tray, sprinkle over the ground peppercorns and, using a spoon, toss them around so they all get covered with a little bit of that black pepper. Leave to cool. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the mango pulp and mango pieces in a bowl, mix to combine, then spoon a layer of the mango mixture into the base of 6 dessert dishes. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Place the cream and caster sugar in a bowl and whip to soft peaks. Add a third of the cooled cornflakes and fold through. Add most of the remaining mango mixture, keeping just a little back for the topping, and ripple the mango mixture through cream mixture. Add the cream mixture to the 6 dishes on top of the mango base. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar. Spoon the remaining mango on top. If you are ready to eat, add the remaining cornflakes; if not, chill and leave the flakes in an airtight container until you are ready. Serve the cranachans with their crunchy cornflake topping and dust with the icing sugar.