Pistachio meringues with mango & mandarin ice cream

Pistachio meringues with mango & mandarin ice cream

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(2 ratings)

Prep: 1 hr, 15 mins Plus 1 hour in the oven and 3 hours freezing

Easy

Serves 8
These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet

Nutrition and extra info

Nutrition:

  • kcal422
  • fat21g
  • saturates11g
  • carbs55g
  • sugars46g
  • fibre1g
  • protein4g
  • salt0.1g
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Ingredients

    For the ice cream

    • 1 large mango
    • 284ml carton double cream
    • 4 tbsp Cointreau or Grand Marnier
    • 115g icing sugar
    • 1 mandarin or clementine, juice and finely grated zest
      Clementines

      Clementine

      kleh-men-tyne

      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    For the pistachio meringues

    • 4 large egg white
    • 200g golden caster sugar
    • 50g shelled pistachio, chopped, plus extra to serve

    Method

    1. You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.

    2. Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)

    3. Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.

    4. Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.

    5. When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.

    6. To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

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    Comments (5)

    caroelle's picture
    5

    Made this for after Christmas Day dinner as we wanted something light; used tinned fruit as a cheat! I used the advice from Delia about wiping the bowl and beaters with lemon juice before beating the egg whites. I also wedged the oven door open slightly with a tea towel and left them to cook when we went for our pre-lunch walk. They were perfect! A light, slightly boozy but rich dessert, looks lovely and would be perfect for a dinner party.

    nicolasidebotham's picture

    I can't get my ice cream to set, any suggestions? I don't have an ice cream maker so am having to do the method where you stir every 20 minutes but it isn't changing consistency.

    nicola1968's picture

    i made the meringure mixture into individual pavlovas , and instead of making the ice cream i folded clementine rind and juice into the cream with a little diced mango and topped the meringues with the mixture .

    suehildersley's picture
    5

    Just as a postscript..... take them out of the freezer 15 mins before you want to serve them. The icecream was very hard. Delicious tho.

    suehildersley's picture
    5

    I made these last night for a dinner party tonight, where I'm serving Chicken Biryani and squash and coconut curry, I thought they would finsh the meal off perfectly. They look lovley and the ice cream tasted delicious ( oviously you have to taste it as you go along :-)) Don't be put off by the time it takes 5hrs flies by!!

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