Mango Meringue Bites

  • 18 Jun - 24 Jun, 2022
  • Mag The Weekly
  • Cookery


· 2 ripe mangoes, chopped

· 2 tablespoons caster sugar, plus ¾ cup extra

· 2 tablespoons lime juice

· 2 egg yolks

· 75 g butter, chopped

· 24 mini tart shells

· 3 egg whites


Blend or process mango, sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks. Place over medium-low heat. Stir constantly for five minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined. Cool for five minutes. Place tart shells on a baking tray. Divide curd among tart shells. Refrigerate for three hours. Preheat the grill to high. Using an electric mixer, whisk egg whites until soft peaks form. Gradually add extra sugar, one tablespoon at a time, until firm peaks form. Place meringue in a piping bag. Pipe meringue onto pies. Place under grill for two minutes or until tops are lightly browned. Serve.