Zesty mango salsa with Italian poached meringue

Quick recipe finder Zesty mango salsa with Italian poached meringue

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4

Dietary

Vegetarian

Enjoy floating islands, Hairy Bikers style, served with mango salsa and a touch of zesty lime.

By The Hairy Bikers From Hairy Bikers Everyday Gourmets

Ingredients

For the mango salsa

1 large mango (firm but ripe), peeled, stone removed, flesh cut in half lengthways
2 limes, juice and zest
1 small bunch fresh mint leaves, finely chopped (reserve a few small whole leaves to garnish)
1 vanilla pod, seeds only (see below)

For the poached meringue

200g/7oz caster sugar
200ml/7fl oz cold water
2 tbsp liquid glucose
5 free-range egg whites
400ml/14fl oz milk
1 vanilla pod, pod only (see above)
jalebi sweets, to serve (available from Indian supermarkets, optional)

How-to-videos

Method

Roughly chop one half of the mango and blend to a purée with the lime juice in a food processor.
Finely dice the remaining mango half and place into a mixing bowl. Add the chopped mint, lime zest and vanilla seeds and mix well. Pour over the mango purée and mix again.
For the poached meringue, in a small pan, dissolve the sugar in the water and liquid glucose, then gradually bring to the boil. As soon as the mixture is boiling, reduce the heat to low.
Pass a clean pastry brush around the insides of the pan to remove any sugar crystals that have formed.
Heat the sugar mixture to 115C/239F using a sugar thermometer (this is called the softball stage and should take 10-15 minutes). (Caution: do not overheat the sugar mixture and do not leave it unattended.)
Meanwhile, whisk the egg whites in a clean, grease-free bowl until soft peaks form when the whisk is removed.
Increase the speed of the beaters and, with the motor constantly running, pour a thin stream of the hot sugar mixture into the whisked egg whites, whisking as you pour. Once all of the sugar mixture has been added to the egg whites, continue to whisk the meringue mixture for 10-15 minutes, until it is thick, glossy and cold.
Bring the milk and the vanilla pod to the boil in a saucepan, then reduce the heat to a gentle simmer.
Make a quenelle of meringue mixture by creating a ball of meringue using two dessert spoons to smooth it into shape.
Lower the quenelle of meringue into the simmering milk and poach gently for 2-3 minutes. Turn over and poach the other side for a further 1-2 minutes, then remove the poached meringue from the milk using a slotted spoon and set aside. Keep warm. Repeat the process with the remaining meringue mixture, cooking the quenelles in batches.
To serve, divide the mango salsa among four dessert dishes. Float the poached merigues on top. Garnish with a jalebi sweet, if using.