Recipe: Meringues with Mango Lime Curd & Strawberries
Meringues with Mango Lime Curd and Strawberries anyone?
We bring our most recent inspo to you from Sandhya's Kitchen.
This recipe makes for a sweet, creamy and super delicious dessert and includes our Meringue Nests Carton.
Take it away Sandhya...
- 8 Walkers Shortbread Meringue Nests
- 1 Cup Double Cream, chilled
- 3/4 Cup Mango Lime Curd ( recipe below )
- Mint leaves
To make Mango Lime Cream, Whip the Double Cream on high speed until soft peak forms. Gently fold in Mango Lime Curd, until its well incorporated. Cover the bowl with cling film and refrigerate until you are ready to use.
To serve, place the meringue nests on a serving tray, fill them in with mango lime cream and top it with strawberries and mint leaves.
If you are like me, sandwich another layer of meringue on top of the first and make it double bonanza.
MANGO LIME CURD - INGREDIENTS
- 1 Cup Mango Puree
- 1/4 Cup Fresh Lime Juice
- 3/4 Cup Sugar
- 1 Tsp Vanilla Extract
- 1/2 Cup Butter
- 3 Large Egg Yolks
- 1 Large Egg
- Pinch of Salt
Puree Mango into a Blender/ Food Processor until smooth. Accordingly add fresh mango cubes to obtain 1 Cup of Puree Alternatively use store bought Mango Puree. I have tried either ways and Mango Lime Curd tastes fab.
Stir in Lemon Juice, half the Sugar, Vanilla Extract, Salt and set aside.
Heat 1/4 Cup butter in a medium sized saucepan. As soon as it melts, add the mango lime mixture.Cook over low heat until all the sugar is melted.
Whisk egg yolks, egg, and remaining sugar in, until it has slightly lightened in colour, approximately about 2 minutes.
Whisking continuously, add a very gently stream of the egg mixture to the hot mango mixture in the saucepan. Continue to cook under medium heat until the mango lime curd thickens and the curd coats the back of the spoon, approximately 7 minutes.
Remove from heat and add cubes of butter, whisking continuously until well incorporated. I haven’t sieved the Mango Lime Curd as they were really fine. Allow them to cool down and then transfer them to a glass jar. Store in the refrigerator for up to 1 month if sealed well or 5 days if opened.
Recipe for Mango Lime Curd adapted from Bon Appetit.
Recipe and Image Credits: Sandhya's Kitchen