Muscovado Meringues with Mango and Raspberry


  • 2 ripe mangoes, peeled
  • 4 large egg whites at room temperature
  • 1 cup of Selati Muscovado sugar
  • 1 tsp of white vinegar
  • 1 tbsp corn flour
  • 4 tbsp mango puree
  • 250ml cream, whipped
  • 100g fresh raspberries, mashed
  • 50g fresh raspberries
  • Selati Icing Snow


Preheat the oven to 150C. Line 2 baking trays with paper then draw a large circle – the size of a side plate onto each page.

In a clean, medium-sized metal bowl, beat the egg whites with a clean whisk until the whites form soft peaks.

While the beating, slowly sprinkle in the sugar then continue whisking until stiff peaks form – the mixture should be glossy.

Whisk in the vinegar and corn flour.

Divide the mixture between the two trays then spread evenly to form two circles, using your template as a guide.

Place meringues into the oven, then turn the oven temperature down to 120C. Bake meringues for 45 minutes then turn off the oven and leave meringues to cool completely.

Make the filling by folding the mashed raspberries into the cream to create a ripple effect, then spoon mixture onto one of the cooled meringues.

Place onto a serving plate or cake stand, then drizzle with remaining mango puree.

Top with the second meringue, then garnish with fresh mangoes and raspberries and a dusting of icing snow.


About the Show


Expresso is a South African morning show broadcast LIVE from a penthouse apartment in Sea Point, which has panoramic views of Table Mountain and the ocean. Expresso showcases lifestyle entertainment, including kids' entertainment and green awareness, on-trend fashion and beauty advice, comedy, interviews with celebrities, live gigs from SA's top bands, and the latest from the worlds of blogging, gaming and gadgets. Doctors, opinionated journalists, chefs, sport fanatics, stylists and "techies" form our expert presenter pool. Their informative and witty conversation allowing a casual atmosphere and always errs on the fun side.

More Recipes