Mango daffodil meringues
Serves 6 | prep 40 mins | total time
- 3 medium egg whites
- 150g caster sugar
- ½ tsp vanilla extract
For the filling and decoration
- 1 large mango, ripe but on the firm side
- 150ml double cream
- 250g mascarpone
- zest and juice of 2 limes
- 2-3 tbsp milk, optional
- 18 mint leaves
The meringues will keep for 5 days in an airtight container. They also freeze well in a lidded box (to protect them from breakage). You can prepare the petals and cream a few hours ahead (cover and chill), but fill the meringues no more than 1 hour before serving.
- Preheat the oven to 120°C, fan 100°C, gas 2. Line a baking tray with baking paper and draw 6 x 12cm diameter circles, spaced apart. Turn the paper over.
- Put the egg whites in a grease-free bowl and whisk until they form stiff peaks. Add the sugar, a tablespoon at a time, whisking until the mixture is smooth, glossy and stiff. Whisk in the vanilla then spoon onto the circles and make a slight dip in the centre of each.
- Bake for 1 hour, then turn off the oven and leave the meringues to cool completely inside the oven.
- Peel the mango, then cut the fruit off either side of the stone. Cut into long thin slices. Roll 6 slices into coils for the centre of the daffodils (the thinner they are, the easier to roll up), then halve the rest of the slices to make shorter petals – you will need 5-6 neat pieces for each daffodil. Roughly chop all the trimmings and divide between the meringues.
- Put the cream, mascarpone, most of the lime zest and all the juice in a bowl. Whip together lightly until thickened, adding a little milk if it is too firm. Stir in 12 chopped mint leaves. Spoon the cream mixture over the chopped mango in the meringues, top with the petals and coils to make a daffodil shape, then sprinkle with the remaining lime zest. Tuck a mint leaf into each and serve.