By Akshara
June 12, 2026
A flawless fruit posset is a masterclass in culinary science, relying on a natural chemical reaction rather than gelatin or cornflour to set. By gently heating double cream with sugar and whisking in the bright, tropical acidity of fresh mango puree and lime juice, the cream proteins naturally thicken into a velvety, luxurious spoonable custard. This classic British dessert method results in an incredibly smooth, dense texture that perfectly showcases the rich sweetness of ripe summer mangoes.
1.5 cups double cream (minimum 45% milk fat)  1/2 cup caster sugar  1/2 cup sweet ripe mango puree (such as Alphonso or Kesar)  1.5 tbsp fresh lime juice
Combine the double cream and caster sugar in a heavy-bottomed saucepan over medium heat, bringing the mixture to a gentle boil while stirring continuously until the sugar completely dissolves.
Let the sweetened cream simmer steadily for exactly 3 minutes, watching closely to ensure it does not boil over, then immediately remove the saucepan from the heat source.
Whisk the fresh mango puree and lime juice together in a small bowl, then pour this vibrant mixture into the hot cream, stirring vigorously until the liquid becomes perfectly uniform and begins to thicken.
Pass the warm mixture through a fine-mesh sieve into individual glass ramekins or dessert coupes, allow them to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours until firmly set.