Looking for an easy and delicious dessert? Then this is for you. Mango, passion fruit and coconut flavours work amazingly together. Best of all, this can be whipped up in no time.

Ingredients Makes 8+


3 x egg whites

180g caster sugar

Mango Cream

300ml double cream

250g fresh or frozen mango

75g icing sugar – sifted


Fresh mango

Passion fruit seeds

Toasted desiccated coconut


Pre-heat oven to 80c. In a clean dry mixing bowl, start to whisk the egg whites with an electric mixer. When the whites start to rise gradually add the sugar bit by bit. Once you have stiff peaks of meringue transfer the mix to a piping bag with a star nozzle if you have one.

Line a baking tray with greaseproof paper. To make the nests start by piping a circle in the middle then building up around the edges to make the nest. Place in the oven and bake for 90 minutes, turn off the oven after this time and allow to cool.

For the mango cream, place the fresh or frozen mango in a food processor and blitz until smooth, set this aside.

In a mixing bowl, whip the double cream along with the icing sugar until you have thick peaks, now gently fold in the mango puree. Allow to firm up in the fridge for 1 hour then transfer to a piping bag.

Once the meringues are dry and the mango cream is ready, pipe the cream into the centre of the nests garnishing with fresh mango, passion fruit seeds and a sprinkle of desiccated coconut which can be lightly toasted under the grill beforehand.

A great, quick desert for a gluten-free option.