Mango and passion fruit meringues

8 squares of orange jelly, from a 135g packet

2 ripe mangoes

6 meringue nests

6 scoops mango sorbet

3 ripe passion fruit, halved crossways

A fresh and originally fruity dessert

In short	Serves: 6 people Course: Desserts

Method

1 Put the jelly in a bowl, pour in 375ml (13fl oz) boiling water and stir until the jelly has dissolved. Cool to room temperature, then cover and refrigerate for 3 hrs, or overnight, until set.

2 Cut the cheeks from both mangoes. With a small, sharp knife, peel off the skin. Finely chop one of the cheeks and set aside. Thinly slice the remaining cheeks lengthways, keeping the slices attached at one end. Cut each mango cheek in half so you have six portions of mango slices.

3 Put the meringue nests on serving plates, top each with the chopped mango, a spoonful of jelly and a portion of mango slices.

4 Add a scoop of sorbet to the mango slices, then scoop the pulp from half a passion fruit and pour over each serving. Chop the remaining jelly and serve separately on the side.