Mango passion fruit Eton mess
This easy dessert comes together in no time and is both light and luscious with tasty tropical flavors.
Servings: 4
Calories: 364kcal
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Ingredients
- 1 mango or twice as much if small (1 mango giving approx 1 cup diced)
- 2 passion fruit (2 fruit giving approx ¼ cup passionfruit pulp)
- 4 small meringue nests or homemade meringue - see below
- 1 cup heavy cream double cream
- 2 tablespoon confectioner's sugar icing sugar
- ¼ teaspoon vanilla extract
Instructions
- Peel the mango and remove the flesh from the stone. Cut the flesh into a relatively small dice.
- Cut the passionfruit in half through the middle and scoop out the pulp with a spoon. Break up any larger pieces of pulp.
- Break up the meringues into smallish pieces, roughly bite-sized.
- Put the cream, sugar and vanilla in a large bowl and whisk until it becomes soft-peak stiffness. Fold the meringue pieces into the cream.
- Divide roughly half of the mango between four glasses/serving dishes (around 2tbsp in each). Top with some of the cream-meringue mixture (using roughly half) then add another layer of mango, reserving a little for the top. Top with the remaining cream mixture then spoon over the passionfruit equally between each glass and top with the reserved mango pieces.
Notes
Note - if you want to make your own meringue, preheat your oven to 300-310F/150-160C and line a baking sheet with parchment. For one recipe quantity, whisk one egg white until relatively firm then add 2oz/58g sugar a little at a time, whisking in each time. Spoon the mixture into 4 to 5 scoops on the parchment and bake for around 40 minutes until they are dry and sound hollow. Turn off the oven and allow them to cool in the oven.
Nutrition
Calories: 364kcal | Carbohydrates: 38g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 51mg | Potassium: 295mg | Fiber: 5g | Sugar: 30g | Vitamin A: 2035IU | Vitamin C: 32mg | Calcium: 56mg | Iron: 1mg