Instructions

1. Finely chop the flesh of 1 mango cheek and set aside to serve, then roughly chop remaining mango flesh and puree until smooth in a blender or processor.
2. Beat the cream, vanilla seeds and icing sugar in a bowl until thick. Stir in the crushed meringue. Layer some of the mango puree and meringue mixture in four 300ml serving glasses, alternating layers. Top each glass with some of the finely chopped mango, a little of the passionfruit pulp and a little more mango puree. Serve immediately.

Tips

• * Freezing the mango first makes it easier to handle. If you don't want to spend time pureeing the mango, you can replace 1 mango with ready pureed mango
• ** Meringue nests are available from supermarkets. You can also get fresh ones from Sainsbury's or make your own (but making your own is a headache).