for 8 pieces

Ice cream

2	mangoes (approx. 400 g each), cut into pieces
50 g	icing sugar
1 tbsp	lemon juice
70 g	meringue nests, crumbled
1 dl	full cream, beaten until stiff

Decoration

2 dl	full cream
30 g	meringue nests, crumbled

To serve,

2 tbsp

chopped pistachios

How it's done

Ice cream

Puree the mangoes with the icing sugar and lemon juice, fold in the meringues and whipped cream. Pour the mango mixture into the prepared ramekins and freeze for approx. 2 hrs.

Decoration

Whip the cream and meringues together until stiff, spoon into a piping bag with a smooth nozzle (approx. 11 mm diameter). Pipe the cream in a decorative pattern over the mango ice cream and return to the freezer for approx. 2 hrs.

To serve,

refrigerate the tartlets for approx. 15 mins before serving. Sprinkle the pistachios over the top.

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