Instructions

1. To make the meringues (if not buying), begin by preheating the oven to 120°C (100°fan, Gas Mark 1/2). Add aquafaba and cream of tartar to a bowl and start whipping fast until peaks start forming. Add one tablespoon of sugar at a time and whip slowly until the mixture is glossy and you get stiff peaks. Dollop the mixture onto baking parchment and bake for 45 minutes without opening the oven door. After 45 minutes, switch off the oven and leave to cool inside the oven, again without opening the oven door, for about an hour.
2. Chill two tins of coconut milk or cream for a couple of hours, or overnight. Scoop hardened coconut cream into a mixing bowl and leaving any clear liquid behind. Whip with a hand mixer or stand mixer until light peaks form. 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.
3. Layer some of the cream into a large serving bowl or four smaller serving glasses. Lightly crush the meringue. Layer the crushed meringue, chopped mangoes, mango puree and passionfruit pulp with the cream, 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
• ** You can replace the mango puree and passionfruit pulp, with mango and passionfruit coulis.