Pistachio Meringues with Mandarin and Mango Ice Cream

5.00 (3)
⏱ 315 mins 🍽 Serves 8 🌶 indian ✅ Easy 🏷 Dessert

This elegant dessert combines crisp, nutty meringues with a vibrant, homemade ice cream flavoured with mango, mandarin and a hint of liqueur. The components can be prepared in advance, making it an ideal choice for entertaining. The meringues are baked until crisp and hollow, then filled with the softly frozen ice cream to create a delightful contrast of textures and fresh Indian flavours.

Pistachio Meringues with Mandarin and Mango Ice Cream

Ingredients

  • 1large mango
  • 284ml carton double cream
  • 4 tbsp Cointreau or Grand Marnier
  • 115g icing sugar
  • 1 mandarin or clementine juice and finely grated zest
  • 4large egg whites
  • 200g golden caster sugar
  • 50g shelled pistachio chopped, plus extra to serve

Method

  1. Prepare the ice cream first, which can be done up to one month before serving. Remove the skin from the mango with a sharp knife, slice the flesh away from the stone and chop it finely. In a bowl, whisk the double cream with the Cointreau, icing sugar, mandarin zest and juice until the mixture holds soft peaks. Gently fold in the chopped mango. Transfer the mixture to a rigid, freezer-proof container and freeze for 3 hours until softly set, remembering to stir it once after 1½ hours.
  2. While the ice cream chills, begin the meringues. Heat your oven to 120C/gas ½/fan 100C. Take two large baking sheets and line them with baking parchment. Draw 16 circles, each 6cm across, onto the paper, spacing them well apart. You can use a 6 cm jar lid as a guide.
  3. In a clean bowl, whisk the egg whites with a small pinch of salt until they form stiff peaks. Whisk in half of the golden caster sugar until the mixture becomes glossy. Continue whisking while adding the remaining sugar one tablespoon at a time. Using a large metal spoon, carefully fold the chopped pistachios into the glossy meringue.
  4. Spoon the meringue mixture onto the marked circles and spread it out to form even rounds. Bake for 1 hour, swapping the positions of the trays after 30 minutes. The meringues are done when firm to the touch and they sound hollow if tapped on the base. Allow them to cool completely on the trays before peeling off the parchment.
  5. Once the meringues are cool and the ice cream is softly frozen, use the ice cream to sandwich the meringues together in pairs. Place the assembled desserts in a single layer in a container and return them to the freezer, along with any remaining ice cream.
  6. Just before serving, take the desserts from the freezer. Scatter the extra chopped pistachios over the top. Serve each meringue sandwich on a plate and eat using a fork.

Nutrition (per serving)

Calories422 kcal
Fat21 g
Saturates11 g
Carbs55 g
Sugars46 g
Fibre1 g
Protein4 g
Sodium40 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisineindian