Eton mess with tangy mango

• Preheat the oven to 120°C (conventional). Line two baking trays with baking paper.
• Using a stand mixer fitted with the whisk attachment, whisk the egg whites and a pinch of cream of tartar in a clean, dry bowl on the medium setting until foamy (about 1 min). At this point continue whisking while slowly ‘raining’ in the sugar a spoonful at a time, until all the sugar is incorporated. Increase the speed to high (¾ of the way up) and whisk for at least 5 minutes until the meringue is firm, glossy and silky and you can’t feel any sugar grit between your fingertips.

To make 5cm meringue rounds

• Take heaped dessert spoonfuls and mound on to the baking trays, leaving space in between each one (8 mounds on each tray). For larger meringues, use a large metal spoon and place 10 mounds on the baking trays, using a second spoon to swish them off.

OR To create meringue nests

• Use the back of a spoon and gently swipe a divot into top of each meringue, wiping the spoon clean each time, prior to baking. When serving, top each ‘nest’ with a dollop of the mango-cream mix and some pieces of fresh mango, or not. This makes for easy entertaining when feeding a crowd.
• Place the trays in the oven and reduce temperature to 110°C. Cook for 1 hour – the meringues should be crisp but not coloured – then turn off the oven and leave meringues in it to cool completely with the door slightly ajar (place a wooden spoon as a choc in the door). This will take about 2 hours, or you can leave them in there overnight.
• To make the fresh mango coulis, cut either side of the mangoes to remove the ‘cheeks’. Scoop out flesh with a large spoon or using the side of a tumbler. Place 2 mango cheeks, salt, lime juice and zest in a jug and with a stick blender blitz for a minute until smooth and creamy. Alternatively, puree in a food processor. Cover and place in the fridge to chill for 1-2 hours. Save the remaining mango into cubes, for final flourishes.
• Have ready a 1 litre capacity serving bowl, or for individual serves, 4 x 250ml capacity glasses.
• Whisk the cream, creme fraiche and icing sugar in a medium bowl until soft peaks form.
• Fold through the mango puree to just create a swirling effect.

If using the 4 glasses

• Set aside a quarter of the cream mixture. Using the remaining three quarters of the cream divide and dollop into the 4 glasses. Roughly break/crush 6-8 meringues into large-ish chunks, then scatter on top of the cream. Dollop the reserved cream mixture on top, and arrange some of the mango pieces over to decorate. Serve immediately.

If using the litre serving bowl

• Add the broken meringue to the bowl of mango-cream mix, then fold once or twice to just combine. Transfer to the serving bowl and scatter over the best selection of fresh mango pieces. Serve immediately.