INGREDIENTS 100 g of Passion Fruit jam 4 egg whites 1 pinch of salt 200 g caster sugar Some fresh mint leaves The zest and juice of a lime 1 mango 200 g of coconut milk 20 g icing sugar PREPARATION Preheat the oven to 100 degrees. Beat the egg whites with a pinch of salt. Add the sugar to the rain as soon as they start to foam. Continue to whip until they rise sufficiently. Add the lemon and beat again until a shiny meringue is obtained. Add chopped mint. Form meringues in nest on parchment paper. Bake for about 90 minutes, turn off the oven, open the oven door and let the meringues dry overnight. The next day, peel the mango and cut in small dice. Heat the jam with a little lime and water to make it syrupy. Let cool. Pour the coconut milk in a bowl and place in the fridge with the beater whips. Arrange ice cubes in the bottom of a salad bowl and put the cold goblin in it (they must be superimposed). Mount on medium-speed electric mixer, add the icing sugar as soon as the cream begins to rise. Continue until it is compact. Make the dressing: Place whipped cream in each meringue, passion fruit coulis, mango and decorate with some mint leaves. Serve without further delay.
