Photo: Quentin Jones
- 1.15kg white sugar
- 1 litre water
- 4 small egg whites
- 100g castor sugar
- 100g icing sugar
- 500ml coconut cream, preferably Kara brand
- 200ml cream
- 1kg mango flesh, plus 1 extra mango
- Juice and grated rind of 1 lime
Bring white sugar and water to the boil to make sugar syrup. Dissolve sugar and allow syrup to cool before using.
To make meringue, preheat oven to lowest setting. Whisk together egg whites and castor sugar to firm peaks. Fold through icing sugar and place mixture in a piping bag. Pipe 8-10 circles, slightly smaller in diameter than the plastic moulds, onto a baking tray and bake for 3-4 hours or overnight.
To make coconut sorbet combine coconut cream, 450ml sugar syrup and cream and churn in an ice-cream maker. Place in freezer until ready to use.
To make mango sorbet, puree mango flesh with 400ml sugar syrup and lime juice until smooth. Churn in an ice-cream maker and place in the freezer until ready to use. To make the vacherins, push tubes on top of meringue circles to create a bottom.
Spoon in mango sorbet, then coconut sorbet. Place in the freezer to set hard. Cut remaining mango into small squares and mix with lime rind. Gently push vacherins out of moulds from the bottom up. Serve with mango and lime on top.
You will need round plastic moulds without ends. The best place to find these is your local hardware store. Choose a pipe about 5cm in diameter and ask for it to be cut into 8cm lengths.
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