Mango and Lime Eton Mess Dessert

From the Posh Eggs cookbook, Eton mess is a crowd-pleasing dessert with fresh fruit and meringue.
January 06, 2017

Ingredients

For the Eton Mess
  • 2 ripe mangoes
  • juice and zest of 1 lime
  • 2 tbsp runny honey
  • 1 cardamom pod, seeds removed and crushed
  • 250ml/8fl oz double (heavy) cream
  • 4 tsp icing (confectioner’s) sugar
  • 4 meringues (see below)
  • few bright-green slivered pistachios, to garnish
  • few small mint leaves, to garnish
For the Meringues
  • 3 large egg whites 175g/6oz caster (superfine) sugar
  • 3 large egg whites 175g/6oz caster (superfine) sugar

Instructions

Make the Meringues

Preheat the oven to 140ºC/275ºF/gas 1 and line two baking sheets with baking parchment.

Make the meringues by whisking the egg whites in a clean bowl to form stiff peaks.

Start adding the sugar, a spoonful at a time, whisking back up to stiff peaks between each addition.

Spoon eight pillowy mounds onto the lined trays, leaving a good gap between each. Make a dip in the top of each.

Bake for 50 minutes, until the meringues easily peel away from the paper.

Turn off the oven, leaving them inside to cool completely. Store four meringues away in an airtight container.

 

Make the Eton Mess

Peel the mangoes, cut the flesh away from the stones and chop.

Place three-quarters of the mango flesh in a bowl and add half the lime juice and all of the zest.

In a food processor, blitz the remaining mango and lime juice with the honey, crushed cardamom seeds and 1 tablespoon of water to a smooth puree.

Whip the cream and icing (confectioner’s) sugar in a bowl to form soft peaks.

Break the meringues into chunky pieces and fold through the cream along with the mango puree.

Spoon between four bowls, add the chopped mango and scatter with the pistachios and mint leaves.

About this recipe

Eton mess is such a crowd-pleasing dessert: a luxurious sticky mess of broken meringue, whipped cream and, in this case, juicy, honeyed mango. Recipe courtesy of Posh Eggs by Lucy O'Reilly, photography by Louise Hagger.

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Ingredients

For the Eton Mess
  • 2 ripe mangoes
  • juice and zest of 1 lime
  • 2 tbsp runny honey
  • 1 cardamom pod, seeds removed and crushed
  • 250ml/8fl oz double (heavy) cream
  • 4 tsp icing (confectioner’s) sugar
  • 4 meringues (see below)
  • few bright-green slivered pistachios, to garnish
  • few small mint leaves, to garnish
For the Meringues
  • 3 large egg whites 175g/6oz caster (superfine) sugar
  • 3 large egg whites 175g/6oz caster (superfine) sugar
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