- Use your leftover egg yolks to make a custard or carbonara.
- To make this recipe even quicker, use store-bought meringue.
- Firmer mangoes are easier for cubing, whereas softer mangoes are a better option for blitzing.
- Any leftover or excess meringue can be stored in an air-tight container for several days.
- To ensure your meringue doesn't fail, use vinegar or lemon juice to wipe your bowl and beater (or whisk) clean.
- The mango in this recipe can substituted with any fresh, in-season fruit.
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- 120g egg whites (from 4 x70g free range eggs)
- Pinch cream of tartar
- 1 cup (240g) caster sugar
- 2 soft ripe mangoes, or 4 frozen mango cheeks, thawed
- 1 lime, zest and juice
- ½ teaspoon sea salt flakes
- 1 cup (250ml) thickened cream
- 1¼ cup (300g) crème fraîche
- 1 tablespoon icing sugar
- Soft herbs, to garnish
- Preheat oven to 120°C (fan-forced). Line an ovenproof tray with baking paper.
- Using a stand mixer fitted with the whisk attachment, whisk the egg whites and a pinch of cream of tartar in a clean, dry bowl on the medium setting until foamy (about 1 minute). At this point continue whisking while slowly 'raining' in the sugar, one spoonful at a time. Make sure the sugar is mixed in and dissolved before adding more. Keep going until all the sugar is incorporated. Once it's all added, increase the speed to high (¾ of the way up) and whisk for about 3 minutes until the meringue is firm, glossy and silky.
- , use a large metal spoon and place 8 mounds on the prepared tray. Place the tray in the oven and reduce the temperature to 110°C (fan-forced) and cook for 1 hour. The meringues should be crisp but not coloured, then turn off the oven and leave meringues in the oven to cool completely with the door slightly ajar (place a wooden spoon between door). This will take about 2 hours, or you can leave them in there overnight.
- Meanwhile, , cut either side of the mangoes to remove the 'cheeks'. Scoop out flesh with a large spoon or use the side of a tumbler. Place 2 of the mango cheeks, lime zest, lime juice and the salt in a jug and use a stick blender to blitz for a minute until smooth and creamy. Alternatively, puree in a food processor. Cover and place in the fridge to chill for 1—2 hours. Save the remaining mango into cubes, for final flourishes. Have ready 8 x 250ml capacity glasses for individual serves (or alternatively use a 1L serving bowl).
- Whisk the cream, crème fraîche and icing sugar in a medium bowl until soft peaks form. Fold through the mango purée to create a swirling effect. Set aside a quarter of the cream mixture. Using the remaining three quarters of the cream mixture, divide and dollop into 8 serving glasses. Roughly break or crush a meringue into each serving glass, then dollop the reserved cream mixture on top and arrange some of the mango cubes over to decorate. Sprinkle with soft herbs and serve immediately.
- If using the litre serving bowl, add the broken meringue to the bowl of mango-cream mix, then fold once or twice to just combine. Transfer to the serving bowl and scatter over the best selection of fresh mango pieces and use soft herbs as a garnish. Serve immediately.