Mango Sorbet and Passionfruit Meringues
Serves: Serves 6
85g packet passionfruit jelly
1 1/2 cups (375ml) boiling water
2 large (860g) mangoes
6 x 7cm round pavlova shells (meringue nests)
6 scoops mango sorbet
1. Dissolve jelly crystals in boiling water (disregard packet directions); cool to room temperature. Pour into a small dish; refrigerate for 3 hours or overnight until set.
2. Cut cheeks from both mangoes. Use a large metal spoon to remove flesh from the skin in one piece. Finely chop one of the mango cheeks. Slice remaining mango cheeks into thin slices lengthways, keeping slices together as you cut. Separate each mango cheek in half so you have 6 portions of sliced mangoes. Slightly separate slices in each portion lengthways and bend each into a round.
3. Just before serving, place pavlova shells on serving plates, top with chopped mango and a heaped tablespoon of jelly. Top each with a ring of mango slices, then top with a scoop of sorbet and drizzle with passionfruit pulp. Serve immediately with remaining jelly.