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 for a 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 |
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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.
