• 6servings
  • 291calories

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Nutrition Info . . .

VitaminsE, P
MineralsCopper, Calcium

Ingredients Jump to Instructions ↓

  1. 25g caster sugar

  2. creme fraiche , to serve 25g caster sugar

  3. 2 large mangoes , peeled, stoned, then cut into 2cm cubes

  4. handful basil leaves , chopped, plus small sprigs, to serve

  5. 1 quantity meringue

  6. 1 portion pâte à bombe , thawed if frozen

  7. 142ml pot double cream

  8. 2-3 ripe/wrinkled passion fruit

  9. creme fraiche , to serve

Instructions Jump to Ingredients ↑

  1. Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.

  2. Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.


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