Hibiscus Meringue With Mango Cream

This dessert bowl makes a wonderfully creamy and fruity sweet treat.

Serves 4

Ingredients for the meringue

  • 115g icing sugar
  • 115g caster sugar
  • 160g Two Chicks egg whites
  • 4 tbsp ground hibiscus flowers (or hibiscus tea bags)

Ingredients for the mango cream

  • 300g mango
  • 240g whipping cream
  • Juice of 1 lime
  • Fresh lemon basil or mint 
  • Ground hibiscus flowers


  • Preheat the oven to 130°C, 250°F, Gas ½ and line a baking tray with greaseproof paper.
  • In a processor, blend the mango and lime juice until smooth then set aside. 
  • In a clean mixing bowl beat the egg whites to stiff peak stage using a hand mixer or stand mixer. Add the caster sugar, 1 tbsp at a time, leaving a few seconds between each spoonful so it’s fully combined and doesn't separate later. Once the mixture is thick and glossy, sift in a third of the icing sugar with the 2 tbsp of hibiscus flowers. Fold in so that the mixture looks smooth.
  • Use a spoon to dollop the meringue onto the baking paper or alternatively, place it into a piping bag and pipe 4 equal portions onto the baking tray. Sprinkle the top of the meringues with the remaining hibiscus flowers, sieved through a strainer. 
  • Cook in the preheated oven for 1 hour and then lower the temperature to the lowest setting, leaving the door open for a few minutes. Cook the meringue for a further 1 1/2 hours and then remove from the oven and leave to cool. 
  • To make the mango cream, in a mixing bowl whip the whipping cream until soft peaks form. Add the mango and swirl through the cream using a metal spoon. Sieve some more ground hibiscus over the cream and wait for a few minutes for the colour to ‘bleed’ into the cream. 
  • Serve in bowls topped with a sprig of lemon basil.