The crunchiness of the meringue is delicious against the cool and smooth ice cream, and mango is the perfect fruity twist to this dish. Mango custard ice cream in meringue nests are perfect desserts for a summer picnic. Enjoy them outside with sweetness and sunshine.
Mango custard ice cream in meringue nests
- mango, diced to serve
- fresh mint, to serve
- 500ml (2 cups) milk
- 250ml (1 cup) fresh cream
- seeds of ½ vanilla pod
- 5 large egg yolks
- 150g (¾ cup) sugar
- 1 large mango, sliced
- 3 large egg whites
- 170g castor sugar
- pinch of salt
- 10ml (2 tsp) cornflour
- 10ml (2 tsp) wine vinegar
Prepare the ice cream maker according to the manufacturer’s instructions.
For the ice cream, gently heat the milk, cream and vanilla pod. Mix the yolks and sugar together and then add the warm milk and cream mixture.
Gently heat the mixture until it thickens slightly and has a consistency that will allow it to coat the back of a wooden spoon.
Allow the mixture to cool completely, then blend in the mango pieces with a hand blender to form a smooth mixture.
Spoon into the ice cream maker and churn according to the instructions. Place in the freezer overnight.
For the meringues preheat the oven to 160°C. Line a baking tray with baking paper.
Whisk the egg whites, sugar and salt together to form stiff peaks. Combine the cornflour and vinegar in a separate bowl and whisk into the egg mixture.
Pipe fist-size nests of the meringue mixture onto the baking tray and bake until slightly golden and crisp on the outside and chewy on the inside, about 45 minutes. Leave to cool on the baking tray for 10 minutes and then place on a cooling rack to cool completely before use.
Serve the meringues topped with the ice cream, diced mango and mint.