Mango Bombe Recipe
Try Angela Casley's tasty mango dessert
I really wanted to make this mango bombe, but cheap, fresh mango has just departed the shelves. I used frozen mango from the supermarket instead, and got a fantastic result. It lasts in the freezer for up to a month so is a great standby — and makes for a tasty, quick afternoon snack.
2 cups crumbled meringues
2 cups mango puree — reserve a little for garnish
2 cups lightly whipped cream
1. Line a 20cm cake tin with tinfoil, leaving a little overhang.
2. Place the meringues in a bowl. Gently fold through the mango puree and whipped cream. Pour into the cake tin, cover and freeze for at least four hours.
3. If it has frozen solid, remove from the fridge for 10 minutes before serving.
4. To serve, drizzle with a little extra mango puree and garnish with a few mint leaves.Share this: