Meringues with Mango Mint Sauce – Fountain Sauces Skip to content

Meringues with Mango Mint Sauce


Preparation time
20 minutes
Cooking time
1 hour 20 minutes

Print recipe


  • 4 egg whites
  • 250g caster sugar
  • 2 tsp corn flour
  • 1 tsp vinegar
  • 300ml thickened cream, whipped
  • Mint leaves to garnish
  • 2 large mangoes, chopped, plus extra to serve
  • 1 tbsp lime juice
  • 2 tbs Fountain Mint Sauce


  1. Pre-heat oven to 140°C and line a baking tray with baking paper.
  2. Place the egg whites and sugar in a heatproof bowl set over a saucepan of gently simmering water (do not let the bowl touch the water). With electric beaters, beat constantly for 6-8 minutes until the sugar has dissolved and the mixture is thick. Remove from heat, continue to beat for 10 minutes or until the meringue mixture is cool, stiff and glossy. Fold in the corn flour and vinegar.
  3. Place dollops of meringue mixture on the baking tray; make a shallow indent in the top of each with the back of a spoon. Bake for 1 hour, then turn off the oven and allow the meringues to cool completely in the oven with the door slightly ajar.
  4. Meanwhile, for Mango Mint Sauce: combine mangoes, lime juice and Fountain Mint Sauce in a small food processor or blender, process until smooth.
  5. Serve meringues with Mango Mint sauce, garnish with mint leaves.