Ingredients: Makes 4-6 portions

• 2 large ripe mangoes, skinned, stoned and chopped
• 1 lime, grated zest and juice
• 40g icing sugar
• 2-3 tbsp Cognac
• 280ml double cream
• 2 meringue cases, gently crushed
• fresh mint leaves to garnish

Method:

1. Blend half of the chopped mango in a food processor until puréed, keep aside.
2. Mix together the lime zest, juice and cognac then add double cream and whip until it holds shape. Fold in the crushed meringue.
3. Divide the chopped mango into serving glasses, add the cream then top with puréed mango. Add mint leave to garnish and serve.

Enjoy!