Recipe

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• 1 tbsp unflavored gelatin (plain )
• 1/3 cup water (boiled )
• 2 cups mango pulp ( puree)
• 1/3 cup passion fruit pulp, plus extra
• passion fruit pulp, to garnish
• 2 tbsp mango liqueur (optional)
• 2 egg whites
• 1/4 cup caster sugar
• 1/2 cup thickened cream
• wafer biscuit (thin cookies to serve)

• 1 Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
• 2 Place pulp and liqueur (if using) in a large bowl and stir to combine.
• 3 Stir in gelatine mixture.
• 4 Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
• 5 Beat cream in a separate bowl to soft peaks.
• 6 Fold cream into fruit mixture.
• 7 Then fold cream and fruit mixture into the meringue (egg white) mix.
• 8 Pour into 8 x 3/4 cup capacity serving dishes or glasses.
• 9 Chill until set (overnight is best) or make first thing to serve that night.
• 10 Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).