Mango Eton Mess

• 1 mango

• 200 ml double cream

• 3 Tbsp icing sugar

• 2 Tbsp Mary Berry’s Mango, Lime & Chilli Dressing

• 4 meringue nests

• 1 vanilla pod

• Mint leaves for garnish

• 1 lime zest

Whisk cream with icing sugar to a soft peak.

Scrape the seeds from the split vanilla pod and fold into the cream.

Halve the mango either side of the flat stone. Cut away the skin and thinly slice into small chunks.

Next, fold the crushed meringue and Mary Berry’s Mango, Lime & Chilli Dressing into the whipped cream. Mix through very gently.

Spoon meringue mixture into the serving glass then add some chopped mango, followed by another spoonful of meringue cream.

Finely sprinkle some mango on top and one grated lime zest to serve and enjoy! *Best served chilled