Mango sorbet with meringue vacherins

Delicious Mango sorbet with meringue vacherins Recipe

It might sound fancy, but only a few ingredients are needed to create this decadent dessert.
Mango sorbet with meringue vacherins
Prep Time : 4:00 | Cook Time : 2:00 | Total Time : 6:00 | Serving : 6 person.


  • 3 eggwhites

  • 185g icing sugar, sifted

  • 100g caster sugar

  • Grated rind of 2 limes, juice of 4 limes

  • Flesh of 3 large mangoes


  • Step 1

    Preheat oven to 100°C. Line a baking sheet.

  • Step 2

    Beat eggwhites with half the icing sugar, then slowly add remaining icing sugar, beating constantly, until thick and glossy. Pipe 12 circles about 5cm diameter onto the lined baking sheet and cook for 2 hours. Turn the heat off and allow to cool completely in the oven.

  • Step 3

    Place the caster sugar and lime juice in a saucepan over low heat, stirring to dissolve the sugar. Bring to the boil and simmer for 1 minute. Set aside to cool.

  • Step 4

    Pour syrup into a food processor with mango, and process until smooth. Remove 1/2 cup of mango puree and refrigerate. Add the rind to the remaining puree and process. Pour the mixture into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream maker following manufacturer’s directions.)

  • Step 5

    To serve, place one meringue vacherin on a plate, flat base down, add a scoop of mango sorbet and sit another meringue on top. Drizzle with reserved mango puree.

User Review
0 (0 votes)