Dessert

Mango and passionfruit Australian mess

Name: Mango and passionfruit Australian mess
Yield: 4
Ingredients: 2 mangoes; 300ml thickened cream; 1 vanilla bean, split lengthways, seeds scraped; 2 tablespoons icing sugar, sifted; 6 small meringue nests or a 20cm pavlova shell, broken into small chunks; Pulp of 4 passionfruit

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by Valli Little

delicious. team

Oct 03, 2015

This Australian take on the classic English dessert Eton mess takes advantage of what's in season.

2 mangoes
300ml thickened cream
1 vanilla bean, split lengthways, seeds scraped
2 tablespoons icing sugar, sifted
6 small meringue nests or a 20cm pavlova shell, broken into small chunks
Pulp of 4 passionfruit

Method

1.

Finely chop the flesh of 1 mango cheek and set aside to serve, then roughly chop remaining mango flesh and puree until smooth in a blender or processor.
2.

Beat the cream, vanilla seeds and icing sugar in a bowl until thick. Stir in the crushed meringue. Layer some of the mango puree and meringue mixture in four 300ml serving glasses, alternating layers. Top each glass with some of the finely chopped mango, a little of the passionfruit pulp and a little more mango puree. Serve immediately.