• Home
• Recipes
• Pistachio meringues with mango & mandarin ice cream

Pistachio meringues with mango & mandarin ice cream

• Sara Buenfeld

Save recipe

Serves 8

Easy

Prep: 1 hr and 15 mins

Plus 1 hour in the oven and 3 hours freezing

A star rating of 5 out of 5.3 ratingsRate

loading...

These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

Units:

MetricUS

For the ice cream

• 1large mango

• 284ml carton double cream

• 4 tbsp Cointreau

  or Grand Marnier

• 115g icing sugar

• 1 mandarin or clementine

  juice and finely grated zest

For the pistachio meringues

• 4large egg whites

• 200g golden caster sugar

• 50g shelled pistachio

  chopped, plus extra to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal422

• fat21g

• saturates11g

• carbs55g

• sugars46g

• fibre1g

• protein4g

• salt0.1g

  low

Ad

Method

• step 1

  You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.

• step 2

  Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)

• step 3

  Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.

• step 4

  Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.

• step 5

  When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.

• step 6

  To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

Recipe from Good Food magazine, January 2003

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...