I had really wanted to make this mango bombe, but cheap, fresh mango had just departed the shelves. I used frozen mango from the supermarket instead, and got a fantastic result. It lasts in the freezer for up to a month so is a great standby — and makes fora tasty, quick afternoon snack. As berries come into season and become cheaper, use them as an alternative. They add beautiful summer colours to the dish.
Ingredients
2 cups
Meringues, crumbled (Main)
2 cups
Mango puree, reserve a little for garnish (Main)
2 cups
Cream, lightly whipped
1 sprinkle
Mint leaves, to garnish
Directions
Line a 20cm cake tin with tinfoil, leaving a little overhang.
Place the meringues in a bowl. Gently fold through the mango puree and whipped cream. Pour into the cake tin, cover and freeze for at least four hours.
If it has frozen solid, remove from the fridge for 10 minutes before serving.
To serve, drizzle with a little extra mango puree and garnish with a few mint leaves.
