Mango Eton Mess!

This is a very simple yet delicious summertime dessert. So easy to make and everyone loves it! It has been adapted from a Masterchef recipe.

Ingredients

4 eggwhites

1 cup caster sugar

4 large ripe mangoes

2 cups (500ml) thickened cream

8 scoops of vanilla ice-cream

4 large bananas

4 passionfruit

Method

To make the meringue:

Preheat the oven to 180 degrees, and line a baking tray with baking paper.

Then beat the eggwhites with electric beaters until soft peaks form. Add the caster sugar gradually and continue to beat until the mixture is stiff and glossy.

Spoon large dollops of the mixture onto the tray. Bake for 5 mins before reducing the temperature to 150 degrees and cook for another 40 mins.

Peel the mangoes and puree the flesh in a blender. You may need to add a little sugar if the fruit isn't particularly sweet.

Whip the cream until soft peak form.

Break up the meringues into 8 serving glasses and top generously with cream, and a scoop of ice-cream. Cut the bananas into slices and place on top. Drizzle the mango puree and top with passionfruit pulp. Voila!