Mango Eton Mess

There is nothing that says "Summer is here" more than a good homemade Eton Mess.

I wanted to do a twist from the traditional Strawberry flavoured one, don't get me wrong, I love strawberries, but it is 'boring' and it does not really correspond with my personal excitement of the arrival of Summer hence Mango, it is exotic and definitely screams Summer.

To make the Eton Mess, you can either make your own Meringues, or buy them at supermarkets. I wanted to make everything from scratch, so I made the Meringues the day before.

Meringues
3 large egg whites (best at room temperature for a couple of hours - aged)
175g caster sugar

Preheat oven to 150°C.
Whisk the egg whites until soft peaks, then gradually add the sugar, continue to whisk until all the sugar is incorporated.
Spoon the mixture into 6 meringues on a lined baking sheet or tray, then place in the centre of the oven, turn down the heat to 140°C. Bake for 1 hour
After an hour, turn off the oven, and leave the meringue sitting in the oven until it is cool or preferably over night.

Mango Eton Mess 
2 Mangoes - 1 skinned and diced, 1 puree
150g double cream
150g greek yogurt

Prepare the mangoes first. Place 1 mango into the juicer and pulse until it resembles a puree liquid form; Skin and dice up the other mango and place them in a bowl and refridgerate;
Whisk the double cream in a large bowl until it thickens, then mix in the greek yogurt;

Assembling:
Break the meringues into chunks, place them at the bottom of your serving bowl, then spoon the cream mixture, spread some mango puree on top - repeat twice. Then top with the diced mangoes and meringue crumbs. Finish with swirls of mango puree around the bowl. 

Ta-da! Enjoy!