Mango And Lime Meringue Slice

desserts slices Feb 15, 2024
Mango and lime meringue slice recipe pictured on timber board with frangipanis scattered around

If you’re a mango lover then this gorgeous Mango and Lime Meringue slice should definitely be on your summer baking list.

I’ve based it on my Lemon and Passionfruit Meringue Slice but I had to do some tweaking as the first test was way too sweet…even for me!

So, a little more lime juice and a French meringue topping instead of Swiss Meringue and it’s a winner.

I’m not gonna lie…it’s still pretty sweet, but if you’re up for it, I’m sure you’ll love it.

Mango And Lime Meringue Slice

INGREDIENTS

​Base

  • 150g plain flour
  • 1 teaspoon baking powder
  • 85g icing sugar
  • 90g desiccated coconut
  • 125g melted butter

Filling

  • 1 x 395g can sweetened condensed milk
  • 1 teaspoon finely grated lime zest
  • Flesh of one fresh mango, pureed
  • 80g lime juice

 

​Topping

  • 3 egg whites
  • 120g caster sugar
  • ¼ teaspoon cream tartar
  • Pinch salt

 

Method

  1. To make the base, preheat oven to 180°C/160°C fan forced, grease and line a 27cm x 17cm slice tin.
  2. Whisk the flour, sugar and coconut together in a medium bowl.
  3. Mix in the melted butter and combine thoroughly.
  4. Press the mixture into the slice tin using the back of a spoon.
  5. Bake for 10 – 12 minutes or until lightly golden around the edges. Don’t over bake or the base will be really hard.
  6. To make the filling, place all the filling ingredients into a medium bowl and whisk to combine. Spread evenly over the base and bake for 10 - 12 minutes then set aside to cool while you make the meringue.
  7. To make the meringue topping, beat the egg white with the salt and cream of tartar until soft peaks form then gradually add the sugar a little at a time whilst still beating until thick and glossy, and the meringue has firm peaks.
  8. Spread over the filling using your spatula to create peaks on the top. Bake for 8 – 10 minutes or until just a little browned on the top peaks.
  9. Remove from the oven and allow to cool completely in the tin before removing and cutting into slices. Chilling the slice can help to make clean cuts.
  10. Try to make each cut using the whole length of the knife as the meringue can stick as you are cutting.
  11. Keeps for up to 3 days in the fridge.

Not suitable to freeze.

 


I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!


 

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