Mango Meringue Nests

Alright, I think it's time for a little heart-to-heart. I don't get the fuss about mangoes. I never have. I have this vague feeling like I'm missing out by not getting on this band wagon that has pretty much everyone else I know; and they're all frolicking about, having a blast in their mango-induced euphoria. I felt the same pang again, when several of weeks ago a friend ended an email with 'I hope you're enjoying the mango season!'.

The truth is, I hadn't eaten a single mango this season until that conscience-pricking email, and to rid myself of food-blogger guilt (that must be a thing?), I decided to give the fruit another chance. I tried them in a mango-mint raitha, eaten plain, chilled, not chilled, but really, I could take it or leave it. 

Hold on, don't stop reading yet- this story has a happy ending. Two weeks ago however, mum had this brilliant idea of swirling some mango puree through meringue, and I see the light now. I don't know why we don't do this more often, but when baked, mango- like a lot of other fruits- gets this deeper, caramel-y intensity that weaves in and out of a cloudy meringue, playing peekaboo. We've made three batches of it in the last two weeks, and although one batch did get burnt because someone (who's name rhymes with fajita) forgot to set it to the right temperature, every single piece has been scarfed down, to the very last crumb. 


  • Although we refer to it as a mango puree, the consistency most closely resembles a jam- sticky, and viscous.
  • Don't be a ninja about getting even swirls into the meringue- it's supposed to look rustic. A few thicker streaks in between look terribly artsy, if you ask me.
  • This makes for a great dessert, with a little fresh cream sandwiched between two meringues.
  • Or if you're like me, you could eat them plain, one in each hand.

Mango Meringue Nests

makes 15


For the mango puree:

2 medium-sized ripe mangoes, diced

1 tbsp granulated sugar


For the meringue:

3 egg whites

3/4 cup sugar

1/4 tsp cream of tartar

pinch of salt

3 tbsp mango puree


For the mango puree:

In a small saucepan, cook the mangoes and sugar until it comes to a jam-like consistency, while stirring constantly. This should take anywhere between 5-10 minutes. 

If the puree isn't smooth, give it a quick blitz with a hand blender.


For the meringue: 

In a large, clean mixing bowl (with no traces of grease!), add the egg whites, cream of tartar and salt.

Beat on medium setting till it forms soft peaks.

Add the sugar, 2 tbsp at a time, beating well between each addition.

Continue to beat until stiff peaks form.


To assemble:

Preheat oven to 120 degrees Celcius.

Add 3 tbs of puree in different corners of the meringue mixture and gently twirl.

Keep in mind that as you scoop onto the baking tray, it will mix further. Refer to the pictures above to get an idea.

Scoop the meringue mixture with an ice-cream scoop onto a baking tray lined with parchment.

Bake for 1&1/2 hours.

Leave to cool inside the switched-off oven for another 30 minutes.

Transfer to an airtight container.