Mango and elderflower mess
Based on the modern classic eton mess, this colourful mango and elderflower dessert swaps out the more common strawberries for juicy ripe mango, marinated in floral elderflower cordial.
If you love eton mess, you’ll enjoy our boozy raspberry version.
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Ingredients
- 2 ripe mangoes
- 2 tbsp elderflower cordial or elderflower liqueur
- 2 tbsp icing sugar
- 300g double cream
- 4 shop-bought meringue nests
- Elderflowers to garnish (optional, if in season)
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Method
- Peel and stone both mangoes. Slice one into nice wedges and put in a bowl with the elderflower cordial or liqueur. Roughly chop the second mango, then whizz with the icing sugar until smooth.
- Whip the cream to soft peaks, then stir in about a third of the mango purée. Roughly break up the meringue nests. When you’re ready to serve you can either mix everything together in a bowl, then divide among glasses, or if you fancy a nicer presentation, layer up in glasses with a layer of mango, followed by cream and pieces of meringue, then a drizzle of purée. Finish with fresh elderflowers, if you like.
Nutrition
- 342kcals Calories
- 27g (17g saturated) Fat
- 2g Protein
- 22g (21g sugars) Carbs
- 0.8g Fibre
- 0.1g Salt
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