This one comes close to perfection: a twist on the classic lemon meringue pie made with fruity, aromatic kesar (or alphonso) mango and topped with a cloud of toffee meringue made with golden syrup. It takes a little while to reduce the mango pulp and intensify the flavour, but you can use that time to crack on with the pastry. Mango meringue pieI’ve used tinned pulp because it’s easier to find than fresh Indian mangoes – look for it in specialist Asian food stores or on the world food section of any big supermarket. To make the filling, stir the yolks, cornflour and sugar through the mango pulp over a medium-low heat for five minutes, until steam starts to rise. For the meringue, melt the sugar, syrup and water in a small saucepan, then boil until it reads 110C on a sugar thermometer.

Source: The Guardian May 08, 2021 10:30 UTC