This dessert is made with a meringue base, fresh mangoes, and whipped cream. It’s a delicious combination as it has the perfect firm texture of meringue, complemented by sweet mango that no one can resist.
Preheat the oven to 135º C. Lightly butter 2 round cake pans and dust with powdered sugar. Cut wax paper to the size of the pans and place it in the pans, sticking it to the butter.
Mix the sugar and brown sugar (a food processor works best).
In a bowl, add the vanilla and vinegar.
Beat the egg whites with a pinch of salt (if using an electric mixer, set it to medium) until soft and stiff peaks form. Start adding 1 tablespoon of the sugar mixture at a time until all the mixture is incorporated.
Add the vinegar mixture and set the mixer to high speed until the meringue is thick. Pour the meringue into the baking pans and flatten the top with a spoon to make it smooth.
Bake the meringue until it feels dry to the touch, about one hour (the bottom will remain with a meringue consistency).
When removing the meringues, gently lift them from the containers with a knife and remove the wax paper. They are easy to break, so be very careful when doing this.
To prepare the dessert, place one meringue, add a layer of whipped cream mixture on top of the meringue, a layer of mango, another layer of cream, another layer of fruit, and finally the other meringue.
Decorate with a little cream and mango slices
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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