Saturday, 30 April 2016

Mango and Mint Meringue Mess

   Mango and Mint Meringue Mess is an summer-time refreshing dessert.  They are layered with freshly cut fruits with whipped cream and crumbled meringue.  The meringue offers an beautiful crunch needed for this dessert.

This dessert, is originally adapted from Eton Mess, an English dessert which has berries topped with cream and meringue.  Since this summer has started with Mango outburst,  I have used an liberal chops of those instead of Berries.

I have never guessed that Mango and Mint will blend each other beautifully.  This dessert is best had, as soon as they are assembled.  As they have meringue bits, and they tend to get soggy, the more they soak with mango and cream.  So, just have these soon after they get assembled.   I will suggest to prepare the meringue one day before hand, because it gets easier to assemble them.  

Preparation time: 30 minutes
Baking time: 1 hour

Ingredients required

For Meringue

  • 1 Egg white
  • 1/4 cup castor sugar
  • 2 drops of Peppermint essence
  • Green gel colour
For Making Mess

  • 300 grams of Mango, chopped into fine pieces
  • 1/2 cup of Tropolite liquid cream


Pre-heat the oven for 100 degree celsius.  Beat the egg whites till they turn foamy and get soft peaks.  Add sugar little by little, and continue beating till you get stiff peaks.  This may take around 7 to 8 minutes.  

Now add in colour and essence.

Pipe these as small patties on Baking sheet lined tray.  Bake them for about one hour.   After that, cool them on wire rack and crush into bits.  

Alternatively, beat the tropolite cream till they form stiff peaks.  

In an clean glass bowl, add in chopped mangoes first.  

This is followed by dollop of Tropolite cream and crushed Mint Meringue patties.  

Again layer them with mango chops, followed by cream.  Do this step till you reach top of the bowl.

TA-DA, your Mango and Mint Meringue Mess is ready now.  Finish ASAP.

Happy Baking :)

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