Whip up this quick dessert of lemon meringue ice cream with mango sauce in no time.
Break up the meringue into chunky pieces
Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues
Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours
For the sauce, mix the mango with the lemon curd and spoon over the sliced ice-cream
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