- 25g caster sugar
- 2 large mango, peeled, stoned, then cut into 2cm cubes
- handful basil leaves, chopped, plus small sprigs, to serve
- 1 quantity meringue
- 1 portion pâté à bombe, thawed if frozen
- 142ml pot double cream
- 2-3 ripe/wrinkled passion fruit
- crème fraîche, to serve
Heat the caster sugar in a pre-heated, non-stick frying pan until it starts to dissolve, then toss in the mangoes and cook for 5 mins, stirring once or twice until caramelised. Tip onto a plate and cool.
Fold the chopped basil and mango into the meringue along with the pâté à bombe. Whip the cream until forming soft peaks and fold in also. Spoon the mixture into a glass serving-bowl. To serve, halve and scoop out the passion-fruit pulp on top. Spoon one or more scoops of crème fraîche on top and decorate with basil sprigs.