Whip up this quick dessert of lemon meringue ice cream with mango sauce in no time.


  • 50g (2oz) cooked meringues, they can be broken ones

  • 300mls (½ pint) double cream

  • Rind and juice of 1 lemon

  • 1 small mango, cut into small cubes

  • 3 good tablespoons luxury lemon curd or homemade

  • ½ jar of luxury lemon curd


  • 1.

    Break up the meringue into chunky pieces

  • 2.

    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

  • 3.

    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

  • 4.

    For the sauce, mix the mango with the lemon curd and spoon over the sliced ice-cream

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