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Mango sorbet with meringue vacherins
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Prep Time:
240 minutes
Cook Time:
120 minutes
Total Time:
360 minutes
Create a fancy dessert with minimal ingredients.
Ingredients:
  • 3 eggwhites
  • 185g icing sugar, sifted
  • 100g caster sugar
  • Grated rind of 2 limes, juice of 4 limes
  • Flesh of 3 large mangoes
Instructions:
  • Preheat your oven to 100°C. Prepare a lined baking sheet.
  • Whisk egg whites with half the icing sugar until frothy, then gradually add the rest of the icing sugar while whisking until mixture is thick and shiny. Pipe 12 circles, each about 5cm in diameter, onto a lined baking sheet and bake for 2 hours. Turn off the oven and let the circles cool completely inside.
  • In a saucepan, combine the caster sugar and lime juice over low heat, stirring until the sugar is dissolved. Bring the mixture to a boil and simmer for 1 minute. Allow to cool before using.
  • Blend the syrup and mango in a food processor until smooth. Set aside 1/2 cup of mango puree and chill. Add zest to the rest of the puree and blend. Pour into a shallow container and freeze until edges are frozen. Take it out, whip with an electric beater. Return to the container, freeze again. Repeat 2-3 times. You can also use an ice-cream maker as an alternative.
  • To serve, assemble the meringue vacherin on a plate with the flat base facing down, add a scoop of mango sorbet, top with another meringue, and generously drizzle with the reserved mango puree.

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