Mary berry Mango Eton Mess
I. Introduction
Mary Berry, the nation’s favorite baker, has been a beacon of British cooking for over four decades. With a remarkable repertoire of over 70 cookbooks, including bestsellers like Mary Berry Cooks and Mary Berry’s Baking Bible, her influence is undeniable. Berry gained prominence as a beloved judge on the BBC’s The Great British Bake Off, where her warmth and expertise captivated audiences. Her culinary journey began after training at the prestigious Cordon Bleu in Paris, leading to a successful career as a magazine cookery editor and author. In 2009, she received the Guild of Food Writers Lifetime Achievement Award, and in 2012, she was honored with a CBE.
Mary Berry’s recipes, including her delightful Mango Eton Mess, encapsulate comfort and nostalgia. This dish not only embodies the traditional English dessert but also provides a fresh twist with tropical flavors. The recipe includes a historical context, nutritional information, and even vegan adaptations, making it a versatile option for all.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry prioritizes high-quality ingredients as the foundation of successful recipes. Her take on Eton Mess—a dessert with origins dating to Eton College’s 19th-century cricket matches against Harrow School—honors tradition with strawberries, meringue, and cream but introduces a modern twist by adding mango. This tropical variation enhances the classic dish, offering a fresh, vibrant flavor that underscores Berry’s innovative approach to timeless recipes.
Berry respects the traditional elements of Eton Mess while infusing her personal touch. By choosing ripe mangoes and perfecting her meringue recipe, she creates a dessert that is both authentic and innovative. This blend of tradition and modernity is a hallmark of Mary Berry’s cooking style.
III. Notices on Ingredients & Equipment
Ingredients:
- Meringue:
- 4 large egg whites
- 250g caster sugar
- Cream Mixture:
- 300ml double cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- Mango:
- 2 ripe mangoes, diced
- Garnish:
- Fresh mint leaves (optional)
Equipment:
- Electric mixer
- Baking tray
- Parchment paper
- Mixing bowls
- Whisk
- Serving glasses or bowls
IV. Recipe Instructions
Prepare the Meringue: Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper. In a mixing bowl, whisk 4 large egg whites until soft peaks form. Gradually add 250g caster sugar, whisking until the mixture is glossy and holds stiff peaks.
Bake Meringue: Spoon the meringue mixture onto the lined baking tray, creating small nests. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside.
Whip Cream: In a separate bowl, whip 300ml double cream with 2 tablespoons of icing sugar and 1 teaspoon of vanilla extract until it forms soft peaks.
Prepare Mango: Dice 2 ripe mangoes and set aside.
Assemble the Eton Mess: Crush the cooled meringue into bite-sized pieces in a large bowl. Gently fold in the whipped cream and diced mango until combined.
Serve: Spoon the mixture into serving glasses or bowls, garnishing with fresh mint leaves if desired.
V. Flavor Profile & Nutritional Information
Mary Berry’s Mango Eton Mess offers a delightful balance of textures and flavors. The crisp meringue contrasts beautifully with the creamy whipped cream and the sweetness of ripe mangoes, creating a refreshing dessert.
Nutritional Information (per serving):
- Calories: 350
- Fat: 18g
- Protein: 4g
- Carbohydrates: 45g
VI. Tips for a Perfect Mango Eton Mess
- Troubleshooting: If your meringue is chewy, it may have been undercooked. Ensure it is baked until fully dry.
- Enhancing Flavor: Use ripe, sweet mangoes for the best flavor. A splash of lime juice can also add a zesty kick.
- Variations: Consider substituting mango with berries or peaches, depending on the season.
VII. Alternative (Vegan and Non-Vegan)
Vegan Mango Eton Mess:
- Meringue Alternative: Use aquafaba (the liquid from canned chickpeas) to replace egg whites.
- Cream Substitute: Use coconut cream or whipped soy cream.
Instructions:
- Whip aquafaba until stiff peaks form.
- Gradually add sugar and follow the same baking instructions.
- Replace cream with coconut cream, mixing in icing sugar and vanilla.
VIII. Recipe Variations & Serving Suggestions
- Add layers of passion fruit or kiwi for added flavor.
- Serve with a side of fruit coulis for a more vibrant presentation.
IX. Storage & Reheating Instructions
Eton Mess is best served immediately but can be stored in the refrigerator for up to 2 hours. The meringue may lose its crispness if stored for longer.
X. Frequently Asked Questions (FAQ)
- Can I use frozen mango? Yes, just ensure it’s fully thawed and drained before using.
- Can I make this recipe ahead of time? The components can be prepared in advance, but assemble just before serving for the best texture.
XI. Conclusion & Call to Action
Mary Berry’s Mango Eton Mess is a delightful way to enjoy a classic dessert with a tropical twist. Try this recipe at home and indulge in its comforting flavors. Don’t forget to share your feedback and experiences!
XII. Additional Resources
- Explore more of Mary Berry’s recipes on Mary Berry’s official website.
- Dive into the history of Eton Mess on Culinary Hill.
Feel free to reach out if you have any questions or need more cooking tips!
