I really wanted to make this mango bombe, but cheap, fresh mango has 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.
MANGO BOMBE Serves 6-8
2 cups crumbled meringues2 cups mango puree — reserve a little for garnish2 cups lightly whipped creamMint leaves
1. Line a 20cm cake tin with tinfoil, leaving a little overhang.
2. 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.
3. If it has frozen solid, remove from the fridge for 10 minutes before serving.
4. To serve, drizzle with a little extra mango puree and garnish with a few mint leaves.
