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
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
For the pistachio meringues
- 4 large egg whites
- 200g golden caster sugar
- 50g shelled pistachio, chopped, plus extra to serve
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.
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.)
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.
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.
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.
To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.