This is a fresh and vibrant fruit salad with ripe mangoes and sweet strawberries. As I like dessert sweet I made a meringue top on each one. This dessert is easy to make and taste delicious with strawberries in season. You don`t have to use vanilla, it is just as good without. If you don`t like meringue or don`t bother making it, serve with whipped cream or mascarpone.
Mango and strawberry salad with meringue top
4 servings
17 oz (500g) strawberries, hulled
2 ripe mango
1/3 cup (100ml) granulated sugar
1/2 vanilla pod, seeds
1 lime, juice and zest
1/2 lemon, juice and zest
1 tbsp fresh mint, chopped
2 eggwhites
1/2 cup (100g) granulated sugar
1 tsp cornstarch
Dice the mango and strawberries and place them in a large glass bowl.
In another bowl whisk together lime and lemon juice and zest, sugar, vanilla and mint until the sugar is dissolved.
Pour the marinade over the fruit and stir carefully. Cover with plastic wrap and let the fruit marinade in the fridge
for an hour.
Beat the eggwhites in a foodprocessor with a whisk attatchement or with a hand held mixer, until soft peeks.
Add the sugar, a tablespoon at the time until you have a thick and glossy meringue. Add the cornstarch and beat
another 10-15 seconds. Place the fruit with a little mariande liquid in 4 serving glasses. Use a piping bag and pip the meringe on top. The glass should be full. Use a little torch and brown the meringue. Serve.
4 servings
17 oz (500g) strawberries, hulled
2 ripe mango
1/3 cup (100ml) granulated sugar
1/2 vanilla pod, seeds
1 lime, juice and zest
1/2 lemon, juice and zest
1 tbsp fresh mint, chopped
2 eggwhites
1/2 cup (100g) granulated sugar
1 tsp cornstarch
Dice the mango and strawberries and place them in a large glass bowl.
In another bowl whisk together lime and lemon juice and zest, sugar, vanilla and mint until the sugar is dissolved.
Pour the marinade over the fruit and stir carefully. Cover with plastic wrap and let the fruit marinade in the fridge
for an hour.
Beat the eggwhites in a foodprocessor with a whisk attatchement or with a hand held mixer, until soft peeks.
Add the sugar, a tablespoon at the time until you have a thick and glossy meringue. Add the cornstarch and beat
another 10-15 seconds. Place the fruit with a little mariande liquid in 4 serving glasses. Use a piping bag and pip the meringe on top. The glass should be full. Use a little torch and brown the meringue. Serve.
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