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+
Meringues
3 x egg whites
180g caster sugar
Mango Cream
300ml double cream
250g fresh or frozen mango
75g icing sugar – sifted
Garnish
Fresh mango
Passion fruit seeds
Toasted desiccated coconut
Method:
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.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here