You can magically make this meringue wreath in no time. If you whip the cream and slice the mango beforehand, all you have to do is decorate the meringue wreath just before serving.
Heat a frying pan and toast the coconut flakes over a medium heat for about 3 minutes until crispy and pale brown. Cool on a plate.
Halve the vanilla pod lengthwise and scrape out the seeds. Beat the cream with the vanilla seeds in a mixer in a large bowl until stiff. Add the yoghurt to the cream spooning as lightly as possible.
Cut the mango into two halves along the stone. Thinly slice the flesh lengthwise and remove the skin. Halve the passion fruits and spoon out half the flesh from the skin. Set the rest aside as a garnish.
Arrange the meringues in a wreath on a large serving plate. Zest the peel of the lime. Spoon the yogurt cream on and in between the meringues. Decorate with the mango slices and the half passion fruits. Spoon the passion fruit flesh over the yogurt cream and the meringues. Scatter with the coconut flakes and lime zest.
Tip: Make the wreath even more colourful by adding other tropical fruit, such as EAT ME papaya and EAT ME physalis.
Prefer festive red? A meringue wreath is also delicious with cranberry sauce (link to cranberry sauce), pomegranate seeds and sprigs of rosemary. Leave out the coconut flakes. If you wish, replace the lime with orange zest.
