Thayet thee ohn thee mont (mango, lime and coconut meringues) recipe
This is an absolutely winning combination of flavours. It’s perfect for entertaining because the meringues and lime curd can be made the night before, so the dessert only needs a quick assemble just before serving. Our meringue-making method is the Delia Smith one – reliable every time.
Tip: the meringues can be stored in an airtight container for up to a week. The lime curd can be stored in a sterilised container in the fridge for one to two weeks.
Ingredients
- 3 egg whites
- 170 g caster sugar
- 3 egg whites
- 6 oz caster sugar
- 3 egg whites
- 6 oz caster sugar
- 2 limes, zest and juice
- 3 egg yolks
- 25 g unsalted butter
- 50 g caster sugar
- 2 limes, zest and juice
- 3 egg yolks
- 0.9 oz unsalted butter
- 1.8 oz caster sugar
- 2 limes, zest and juice
- 3 egg yolks
- 0.9 oz unsalted butter
- 1.8 oz caster sugar
- 50 g unsweetened desiccated coconut
- 300 ml double cream
- 200 g mango, stoned, peeled and diced into 1cm/0.5inch pieces
- 1.8 oz unsweetened desiccated coconut
- 10.6 fl oz double cream
- 7.1 oz mango, stoned, peeled and diced into 1cm/0.5inch pieces
- 1.8 oz unsweetened desiccated coconut
- 1.3 cups double cream
- 7.1 oz mango, stoned, peeled and diced into 1cm/0.5inch pieces
Details
- Cuisine: Burmese
- Recipe Type: Meringues
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 8
Step-by-step
- Preheat the oven to 150°C/300°F/gas mark 2.
- In a clean and dry mixing bowl, whip the egg whites with an electric whisk. Start on a low speed and gradually increase the speed over the next 2–3 minutes to the highest setting until the egg whites are stiff peaks, then stop.
- Add half the sugar to the egg whites and whisk at high speed, then add the remaining sugar until the meringue is glossy and firm – this usually takes 2 minutes.
- Line two baking sheets with greaseproof paper. Spoon four mounds of meringue onto each sheet, spaced out evenly. Using the back of a spoon, make a shallow dip in the centre of each meringue, where the topping will sit once they’re cooked.
- Place the trays in the oven for 35 minutes; once that time is up, switch off the oven and leave the meringues to cool and dry in there overnight.
- While the meringues are cooking, prepare the lime curd. Make a bain-marie with a heatproof bowl set over some simmering water (make sure the bowl does not touch the water, though) and add all the ingredients for the curd to the bowl.
- Stir to dissolve the sugar and melt the butter. Making the curd requires a bit of patience, as it will take anywhere between 6 and 8 minutes to thicken: it should coat the back of a wooden spoon when it is done. Then strain it through a sieve, to get rid of the zest, and let it cool before refrigerating overnight in a covered container.
- For the assembly, toast the desiccated coconut in a dry frying pan on the hob, stirring throughout – watch it carefully and don’t let it turn brown, it will only take a minute. Whip the double cream until it’s thick.
- Plate up the meringues, then top each one with a spoonful of cream, a dollop of lime curd, some mango pieces and finally a sprinkling of toasted coconut. Serve immediately.
This recipe is from The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20). Photography by Martin Poole.
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