Mango Meringue Pudding
Ing 4 large mangoes peeled and stoned, fine-chp 2, puree 2 cardamom to taste fine-grated zest and juice of 2 limes conf sugar 4 tbl brandy 1/4 c double cream 4 meringue shells, lightly crushed mint sprigs
Method mix 2 pureed mangoes, 2 finely chp mangoes, then spoon into 8 glasses. Mix well cardamom, lime zest and juice, conf sugar and brandy; then add cream and whip to hold its shape. Fold in crushed meringues. Spoon cream atop mango, garnish w/ chp mango. Can do 1 hr ahead. Serve with mint sprigs.
RECIPE TIPS Don’t make too far in advance – meringue will start to dissolve.
Or make day ahead, without meringues; serve whole on the side to eat separately.