Ingredients

• 1 large mango (firm but ripe)
• peeled
• stone removed
• flesh cut in half lengthways
• 2 limes
• juice and zest
• 1 small bunch fresh mint leaves
• finely chopped (reserve a few small whole leaves to garnish)
• 1 vanilla pod
• seeds only (see below)
• 200g/7oz caster sugar
• 200ml/7fl oz cold water
• 2 tbsp liquid glucose
• 5 free-range egg whites
• 400ml/14fl oz milk
• 1 vanilla pod
• pod only (see above)
• jalebi sweets
• to serve (available from Indian supermarkets
• optional)

Directions

• Roughly chop one half of the mango and blend to a purée with the lime juice in a food processor.
• Finely dice the remaining mango half and place into a mixing bowl. Add the chopped mint
• lime zest and vanilla seeds and mix well. Pour over the mango purée and mix again.
• For the poached meringue
• in a small pan
• dissolve the sugar in the water and liquid glucose
• then gradually bring to the boil. As soon as the mixture is boiling
• reduce the heat to low.
• Pass a clean pastry brush around the insides of the pan to remove any sugar crystals that have formed.
• Heat the sugar mixture to 115C/239F using a sugar thermometer (this is called the softball stage and should take 10-15 minutes). (Caution: do not overheat the sugar mixture and do not leave it unattended.)
• Meanwhile
• whisk the egg whites in a clean
• grease-free bowl until soft peaks form when the whisk is removed.
• Increase the speed of the beaters and
• with the motor constantly running
• pour a thin stream of the hot sugar mixture into the whisked egg whites
• whisking as you pour. Once all of the sugar mixture has been added to the egg whites
• continue to whisk the meringue mixture for 10-15 minutes
• until it is thick
• glossy and cold.
• Bring the milk and the vanilla pod to the boil in a saucepan
• then reduce the heat to a gentle simmer.
• Make a quenelle of meringue mixture by creating a ball of meringue using two dessert spoons to smooth it into shape.
• Lower the quenelle of meringue into the simmering milk and poach gently for 2-3 minutes. Turn over and poach the other side for a further 1-2 minutes
• then remove the poached meringue from the milk using a slotted spoon and set aside. Keep warm. Repeat the process with the remaining meringue mixture
• cooking the quenelles in batches.
• To serve
• divide the mango salsa among four dessert dishes. Float the poached merigues on top. Garnish with a jalebi sweet
• if using.