Using store-bought meringue shells for this sophisticated dessert significantly cuts down on prep time. Instead of mangoes, you can also use kiwis or strawberries.
Makes 8 servings
Prep Time 30 minutes
1 pack meringue shells (8 pieces)
2 tablespoons chopped pistachio nuts
50 grams dark chocolate, melted
1/3 cup whipped cream
(Click to see How to Make Whipped Cream by Hand)
1 ripe mango, sliced
additional pistachio nuts for garnish (optional)
1 Arrange nuts and chocolate in two different containers. Dip tops of meringue shells first in melted chocolate, then pistachios. Transfer to a plate and refrigerate for 10 minutes.
2 Pipe cream into the center of each meringue shell. Top with sliced mangoes.
Photography by Miguel Nacianceno | Food Preparation by Jackie Ang Po of Fleur de Lys Patisserie
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