Mango and Orange Eton Mess
ready in 1 hr 45 min.
Heat the oven to 100°C (80°C in a fan oven), 210°F, gas 1/4 and line a baking tray with grease-proof paper.
For the meringues, whisk the egg whites with a dash of lemon juice and a pinch of salt until stiff, gradually trickling in the sugar. Continue to whisk until the mixture is shiny and peaks form. Spoon the mixture into a piping bag with a star-shaped nozzle and pipe small mounds onto the baking tray. Bake in the oven for around 1 hour.
Meanwhile, purée the mango flesh with the sugar and pour into a pan. Stir together the cornflour and 2-3 tbsp orange juice until smooth. Bring the mango purée to the boil with the remaining orange juice then stir in the cornflour mixture. Boil for 1-2 minutes then remove from the heat and leave to cool.
Whisk the cream until stiff and chill until required.
To serve, crumble the meringues a little and divide between bowls with the mango sauce and cream. Mix together somewhat and serve.