Serves 8-10
4 Carnarvon Mangoes – flesh neatly cut away from stone and skin removed
2-3 Sprigs Native Australian Mint
Mango Curd
180g Butter
2 Gelatine Leaves
150g Sugar
2 Eggs
100ml Passionfruit Juice or Lime Juice
Flesh of 1 large or 2 medium mangoes
Place the gelatine in cold water to soften. Mix the eggs, sugar & juice in a microwave safe bowl. Place in microwave for 30 seconds then stir. Repeat four times until thick.
Lift out the softened gelatine and squeeze the water out. Place in the warm egg mix and which until no lumps. Place the mango flesh in a blender and blend until smooth. Then pour in the egg, gelatine mix and blend until smooth.
Meringue
4 Egg Whites (room temp)
240g Castor Sugar
1 tbsp. White Vinegar
1 tbsp. Cornflour
1 tsp. Vanilla bean seeds
Preheat oven to 105c. Whisk the eggs to a soft peak. Slowly add the sugar. Leave to whisk for 5-7mins on high until all sugar has dissolved and appearance is soft/glossy. Fold in the cornflour, vinegar and vanilla. Draw a circle of 20cm on baking paper then place meringue on tray within circle, keeping some height. Place in the oven for 1 hour, then turn oven off and leave to cool for a further hour or overnight. Meringue will keep for 2 days in an airtight container at room temperature.
To serve – place the meringue on a platter and spoon Mango curd over the top. Arrange the chopped mango flesh on top and garnish with mint.
