An easy, treat pudding full of sunshine! This is a twist on Eton Mess, to enjoy while we wait for the English strawberries to grow. This is a cheat because it uses shop-bought meringues and tinned mango (which saves a great deal of time and effort). Its nice to use a ripe mango for this, but if you can only find green rocks (that taste like turnip), you could use tinned mango instead, which are guaranteed to be sweet, tender and juicy- and no need to peel or cut around the stone! This is a good recipe to cook with kids as there is plenty that they can have a go at: whipping the cream with a hand whisk, crumbling the meringue and layering the bowls.
Shop bought meringues (enough for one portion per person, depending on how small your people are)
150ml Whipping cream
425g Tinned mango or a good sized ripe, fresh mango
- In a large mixing bowl, crumble the meringues with your hands (or bash them a bit with the end of a rolling pin) then share them out into each persons bowl.
- Whisk the cream until it is a firm, billowy cloud with soft peaks then share out across the bowls, on top of the meringue.
- Drain the tinned mango or peel and remove the stone of your fresh mango, then whizz in a blender until it is a smooth sauce. Then drizzle over the cream and meringues in your bowls. Serve straight away (so that the cream does not loose its shape and so that the meringue does not go soggy).
TIP: You could use a different tinned fruit next time, for variety. For example tinned pears or raspberries. If your kids are old enough to eat nuts, some toasted, flaked almonds make a great topping too!