The Mango Eton mess Recipe is a favorite pudding of meringues, cream, and fruit. We love the combination of lime and mango in our version. Don’t crush the meringues too much—the pieces should be the size of grapes.
Serves 6
Ingredients:
1 large ripe mango
11⁄4 cups heavy cream
scant 1⁄4 cup confectioners’ sugar
finely grated zest and juice of 1 lime
31⁄2oz (100g) crisp meringue cookies, crushed
Method:
1 Cut the mango(es) in half, then remove the flesh (see right). Put half the cubes into a processor and whiz to a smooth purée. Put the other half to one side.
2 Whip the cream until it just holds its shape. Carefully fold in the mango purée, the reserved mango cubes, icing sugar, lime zest, lime juice, and meringues.
3 Spoon into pretty wine glasses or tumblers or into one large glass bowl and serve chilled.
PREPARE AHEAD
The cream can be whipped and folded with all the ingredients except the meringues up to 12 hours ahead. Fold in the meringues a maximum of 6 hours ahead. Not suitable for freezing.
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| Mango Eton mess Recipe |
