Raise your hands up if you think making these gorgeous Meringues with Mango Lime Curd is super hard and its not your cup of tea.
I am really not giving any false hopes… They are really easy and you will know why !! Just whip up some Mango Lime Curd the day before at night if possible as they are super easy to make. Its Sweet, Creamy, Tart and super delicious. Trust me, you will love them – not only as a Meringue filling but to loathe some on your toast too..
Once all preparation is made a day ahead, you only need 5 Minutes to prepare before serving.
And now, what about these meringues? Walkers Shortbread have created the perfect ‘melt in the mouth’ meringue nests, made with pure egg whites and caster sugar. Just add your favourite toppings like lots of whipped cream, really any summer fruits and just enjoy!! And if you are just like me, you can create a meringue sandwich with loads of Mango Lime Curd Cream and strawberries.
Now why Mangoes ? Well, We are officially in Summer. All I can think off is Mangoes. It can be right from breakfast to Dessert. Now thats my Mango Obsession in this time of the year. I can never really get enough of this fruit… Well there is a whole repertoire of Mango recipes in my blog. My recipe for Mango Coconut Overnight Oats got featured on Fitbit Blog and Femina Magazine recently. Last year, I had shared a recipe for 5 Minutes Mango Sorbet on my blog and it happens to have gone viral too. Mango Mania continues…
My lovely folks, if you are running short of time, just use store bought Mango Lime Curd and serve the Meringues with Mango Lime Curd & Strawberries impromptu !! Your guests are sure to do some Belly Dance 🙂
MERINGUES WITH MANGO LIME CURD & STRAWBERRIES
8 Walkers Shortbread Meringue Nests
1 Cup Double Cream, chilled
3/4 Cup Mango Lime Curd ( recipe below )
To make Mango Lime Cream, Whip the Double Cream on high speed until soft peak forms. Gently fold in Mango Lime Curd, until its well incorporated. Cover the bowl with cling film and refrigerate until you are ready to use.
To serve, place the meringue nests on a serving tray, fill them in with mango lime cream and top it with strawberries and mint leaves.
If you are like me, sandwich another layer of meringue on top of the first and make it double bonanza.
MANGO LIME CURD
1 Cup Mango Puree
1/4 Cup Fresh Lime Juice
3/4 Cup Sugar
1 Tsp Vanilla Extract
1/2 Cup Butter
3 Large Egg Yolks
1 Large Egg
Pinch of Salt
Puree Mango into a Blender/ Food Processor until smooth. Accordingly add fresh mango cubes to obtain 1 Cup of Puree Alternatively use store bought Mango Puree. I have tried either ways and Mango Lime Curd tastes fab.
Stir in Lemon Juice, half the Sugar, Vanilla Extract, Salt and set aside.
Heat 1/4 Cup butter in a medium sized saucepan. As soon as it melts, add the mango lime mixture.Cook over low heat until all the sugar is melted.
Whisk egg yolks, egg, and remaining sugar in, until it has slightly lightened in colour, approximately about 2 minutes.
Whisking continuously, add a very gently stream of the egg mixture to the hot mango mixture in the saucepan. Continue to cook under medium heat until the mango lime curd thickens and the curd coats the back of the spoon, approximately 7 minutes.
Remove from heat and add cubes of butter, whisking continuously until well incorporated. I haven’t sieved the Mango Lime Curd as they were really fine. Allow them to cool down and then transfer them to a glass jar. Store in the refrigerator for up to 1 month if sealed well or 5 days if opened.
Recipe for Mango Lime Curd adapted from Bon Appetit
Disclosure: This post is in collaboration with Walkers Shortbread. All opinions expressed here are of my own and I was not expected to write a positive opinion.