NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Strawberry Pavlova

Strawberry Pavlova

Chocolate meringues with cherry ripple

Chocolate meringues with cherry ripple

Gin & Tonic Meringue Tart

Gin & Tonic Meringue Tart

Orange & Caramel Custard Tart

Orange & Caramel Custard Tart

{headline}

{headline}

Pineapple & Pink Grapefruit with Mint Sugar

Pineapple & Pink Grapefruit with Mint Sugar

Raspberry & Orange Syllabub

Raspberry & Orange Syllabub

Lemon Meringue Mess

Lemon Meringue Mess

{headline}

{headline}

Raspberry Cranachan Trifle

Raspberry Cranachan Trifle

Champagne & Raspberry Possets

Champagne & Raspberry Possets

Mini Raspberry Pavlovas

Mini Raspberry Pavlovas

Crushed Raspberry & Meringue Semifreddo

Crushed Raspberry & Meringue Semifreddo

Epic Raspberry Trifle with Meringue Top

Epic Raspberry Trifle with Meringue Top

World's Easiest Mango Frozen Yoghurt

World's Easiest Mango Frozen Yoghurt

Key Lime Meringue Tartlets

Key Lime Meringue Tartlets

  1. Home
  2. healthy dessert and sweets

Mango & Raspberry Meringue Shiver

Low-fat treat - by Amy Sinclair
  • 22 Mar 2019
Mango & Raspberry Meringue Shiver
Prep: 60 Minutes - Cook: 60 Minutes - Moderately easy - Serves 12
Proudly supported by

A low-fat meringue recipe with mango and raspberries, to please even the most ardent ice-cream fan.

Ingredients

FOR THE MERINGUES

4 egg whites

200g/8oz golden caster sugar

1⁄4 tsp cardamom seeds, crushed (from approx 6 pods)

FOR THE YOGURT SORBET FILLING

100g/4oz golden caster sugar

2 large, ripe mangoes, peeled and stoned

juice 2 limes

2 x 150g tubs 0% Greek yogurt (we used Total 0%)

140g/5oz raspberries

TO SERVE

2 tbsp icing sugar

140g/5oz raspberries

Method

  1. Heat oven to 120C/fan 100C/gas 1⁄2 and line two baking sheets with baking parchment. Using the base of a 20cm cake tin as a template, draw a circle on each piece of paper. Using electric beaters, whisk the egg whites until they stand in stiff peaks. Add 2 tbsp of the caster sugar and whisk until the mixture stiffens up again, then fold in the remaining sugar and cardamom using a large metal spoon. 

  2. Swirl the meringue mixture around the circle template. Bake for 11⁄4-11⁄2 hrs until crisp and lightly golden and the parchment peels away easily. Cool on a wire rack. Keep in an airtight container for up to two weeks or freeze for up to a month.

  3. Make the yogurt sorbet filling while the meringues are cooking. Melt the caster sugar in 100ml water over a medium heat until completely dissolved. Pour the syrup into a large bowl to cool. Meanwhile, tip the mango flesh and lime juice into a blender or food processor and whizz to a smooth purée. Stir the purée and the yogurt into the syrup until completely combined. 

  4. Start the ice cream machine and pour in the sorbet mixture. Leave it to churn for 15-30 mins (depending on your machine) until the mixture is frozen, but still soft and creamy. Fold in the raspberries then spoon into a plastic container and freeze. Can be frozen for up to one month.

  5. Take the sorbet and meringues out of the freezer 2 hours before serving. After 45 mins-1 hr the sorbet should be softened, but not runny. Put one of the meringues onto a serving plate and scoop the sorbet on top of it. Complete the sandwich with the other meringue. Smooth around the outside of the gateau with a flat-edged knife and return it to the freezer until ready to serve – but don’t leave it longer than an hour or so. Serve with remaining raspberries and dusted with icing sugar. 

PER SERVING 

149 kcalories, protein 4g, carbohydrate 35g, fat 1g, saturated fat none, fibre 2g, added sugar 25g, salt 0.11g

  • meringue recipe
  • mango recipe ideas
  • healthy dessert and sweets
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now
Only $6 for 6 Issues!

Only $6 for 6 Issues!-SAVE 79%*

Subscribe Now
Only $6 for 6 Issues!

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Strawberry Pavlova

Strawberry Pavlova

Chocolate meringues with cherry ripple

Chocolate meringues with cherry ripple

Gin & Tonic Meringue Tart

Gin & Tonic Meringue Tart

Orange & Caramel Custard Tart

Orange & Caramel Custard Tart

{headline}

{headline}

Pineapple & Pink Grapefruit with Mint Sugar

Pineapple & Pink Grapefruit with Mint Sugar

Raspberry & Orange Syllabub

Raspberry & Orange Syllabub

Lemon Meringue Mess

Lemon Meringue Mess

{headline}

{headline}

Raspberry Cranachan Trifle

Raspberry Cranachan Trifle

Champagne & Raspberry Possets

Champagne & Raspberry Possets

Mini Raspberry Pavlovas

Mini Raspberry Pavlovas

Crushed Raspberry & Meringue Semifreddo

Crushed Raspberry & Meringue Semifreddo

Epic Raspberry Trifle with Meringue Top

Epic Raspberry Trifle with Meringue Top

World's Easiest Mango Frozen Yoghurt

World's Easiest Mango Frozen Yoghurt

Key Lime Meringue Tartlets

Key Lime Meringue Tartlets

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Instyle
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Health Engine
  • Starts at 60
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
© 2021 Are Media PTY LTD
Get more from New Idea Food

Magazine Subscription Offer

Only $6 for 6 Issues!-SAVE 79%*

Shop This Offer
Only $6 for 6 Issues!