- 200mls double cream (or Greek yogurt for a lower calorie version)
- 8 mini meringues
- 2 ripe mangos
- A few stands of fresh saffron
- Peel & finely chop the mangos.
- Whip the double cream and stir in half the chopped mango and a few strands of saffron.
- Layer this mix with the remaining chopped mango & crushed meringue in your ramekin
- Top with crushed meringue & more saffron & enjoy