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Thursday, November 17, 2011

Meringue and mango mess

A no-cook dessert that is infused with the essence of the tropics.


1 cup heavy whipping cream
1 cup Greek-style plain yogurt
2 tbsp confectioner’s sugar,
or to taste, sifted
4 bakery-bought meringue nests, crushed
1 medium mango, peeled and sliced
or chopped
2 passion fruit
mint leaves, for garnish (optional)


1. Place the cream in a large bowl and beat with an electric mixer until soft peaks form. Fold in the Greek yogurt and confectioner’s sugar, then the meringues and mango. Divide the mixture between 4 glasses.
2. Scoop out the flesh and seeds from the passion fruit and drizzle over each serving, then cover and refrigerate for 1 hour. Garnish with mint leaves, if you’d like, and serve.

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