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Lime and mango Eton mess recipe

Lime and mango Eton mess recipe

8 ratings

We’ve given classic Eton mess a tropical transformation, for a zesty dessert that’s ready in just 15 minutes. See method

  • Serves 4
  • 15 mins to prepare
  • 257 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 large mango, peeled, cored and diced into 2cm pieces
  • 1 lime, zested and juiced
  • 3 mint sprigs, leaves picked, most finely chopped
  • 200ml whipping cream
  • 4 meringue nests
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    12g 60%
  • Sugars

    18g 20%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 18.4g Protein 2g Fibre 0.5g


  1. Toss together the mango, lime juice and half the zest along with the chopped mint; set aside.
  2. Whip the cream to soft peaks. Crush the meringue into rough pieces, reserve a little for garnish, then gently fold the remaining meringue through the cream.
  3. Layer the cream mixture and marinated mango in 4 bowls or glasses, then decorate with the reserved meringue, mint leaves and lime zest to serve.

See more Summer desserts

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