“Royal Mango Eton Mess

Allergens

Eggs, Dairy

Ingredients

• 3 large ripe Alphonso Mangoes (freshly picked) 1 cup heavy whipping cream 2 tbsp powdered sugar 1 tsp pure vanilla extract 8
• 9 large egg whites 1 cup granulated sugar Pinch of cream of tartar Fresh mint leaves, for garnish

Instructions

1. In a chilled bowl, whip the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Refrigerate until needed.
2. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
3. In a large, clean bowl, whisk the egg whites and cream of tartar until frothy. Gradually add the sugar while continuously whisking until stiff peaks form.
4. Using a piping bag with a star tip, pipe small meringue stars onto the lined baking sheet. Bake for 2 hours or until dry and crisp but not browned. Let cool completely before breaking into pieces.
5. Peel and cut the mangoes into bite sized pieces. Gently fold them into the whipped cream.
6. In a glass serving dish, layer the broken meringue, followed by the mango and cream mixture. Repeat until all ingredients are used, finishing with a layer of meringue.
7. Top with fresh mint leaves for an extra burst of color and aroma.

Chef’s Insight

The key to this dish is using the finest quality Alphonso mangoes for their unparalleled sweetness and fragrance.

Notes

The Royal Mango Eton Mess is best enjoyed at room temperature to fully appreciate the mango's natural flavors and texture.