Mango Eton Mess
Mango, Pistachio and Lime Eton Mess is a rustic, layered dessert that turns a broken up pavlova base into something special, with whipped cream, coconut and passion fruit yoghurt, ripe mango, crushed pistachios and fresh lime zest.
Prep time: 15-20 minutes
Serves: 4
Ingredients:
- 1 pavlova base, broken up
- 600 ml thickened cream
- 2 tbsp icing sugar
- 1 tsp vanilla essence
- 500 g coconut and passion fruit yoghurt
- two ripe Kensington Pride mangoes, cheeks sliced
- ¼ cup pistachios, roughly crushed
- ½ lime, finely grated zest
Method:
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Break any larger pieces of the pavlova base into medium-sized chunks, keeping a few bigger pieces for texture. Set aside until assembly.
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Place the thickened cream, icing sugar and vanilla essence into a large mixing bowl. Using an electric mixer, whisk until firm peaks form and the cream holds its shape when the beaters are lifted. Stop as soon as this happens to avoid overwhipping.
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Spread a generous layer of yoghurt over the base of a large serving platter. Scatter some of the pavlova pieces over the top, followed by dollops of whipped cream and slices of mango.
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Repeat the layers with the remaining pavlova, whipped cream, yoghurt and mango, building a rustic, layered Eton mess.
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Finish with the crushed pistachios and freshly grated lime zest. Serve straight away or refrigerate until ready to serve.
