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Skill level

Average: 3.1 (47 votes)


Mango couli

  • 1 mango
  • 100 g white sugar
  • 100 ml water

Chantilly cream

  • 200 ml cream, for whipping
  • 50 g icing sugar
  • 1 dessertspoon brandy
  • 1 vanilla pod


  • 2 meringue nests, crushed
  • mint leaves, torn
  • 1 mango, chopped
  • mint leaves, for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mango couli
In a saucepan, make a light syrup by heating the sugar and water and allow to cool. Remove the flesh from the mango and then blend the flesh with the syrup and set aside.


Chantilly cream
Whisk 200 ml of whipping cream to a soft peak. Scrape the seeds from the split vanilla pod and fold into the cream along with the brandy, and icing sugar. Next, fold in the crushed meringue, some torn mint leaves and the chopped mango. Mix through very gently.

Place mixture into serving bowls, pour over a little mango couli and garnish with more mint.