Top Fruit

225g shortcrust pastry

2 medium sized Mangoes

175g caster sugar

Finely grated rind of 1⁄2 a Lemon

3 eggs, separated

2 tblsp of flaked Almonds

Roll out the pastry and use to line a 20cm loose bottomed flan tin, press up the edges well. Line with paper and beans and bake “blind” for about 15 minutes. Halve the mangoes, removing the stones; scoop the flesh from 11/2 of the Mangoes, peel and cut the remaining half mango into thin slices. Puree the Mango flesh with 25g of the sugar and the lemon rind. Put the Mango pulp into a saucepan with the egg yolks; stir over a gentle heat until the puree thickens. Spoon the Mango puree into the base of the pastry case. Whisk the egg whites until stiff but not dry, gradually whisking in the remaining sugar. Arrange the mango slices on top of the puree and then swirl the meringue over the top so that it meets the edges of the pastry flan case. Sprinkle with the almonds. Bake 180degreesC/350degreesF/Gas Mark 4 for 40 minutes, until the meringue is a pale biscuit colour. Serve warm, cut into wedges.