Raspberry & Mango Eton Mess

Ingredients: 
250g raspberries 
3 tbsp icing sugar 
600ml double cream 
1 cup Supreme Mango Pulp
2 tbsp icing sugar 
16 meringue nests 
Pinch of sea salt 
Mint leaves to garnish 

Method:
Add raspberries and 3 tbsp icing sugar into a bowl. Mash together with a fork until well crushed and combined. 
In another bowl add double cream, icing sugar and pinch of salt. Whisk together until you have soft peaks. Then crush 12 meringues into the bowl. Add the crushed raspberries and mango pulp. Then gently mix together until just combined. Spoon into serving dishes and crush the remaining meringues on top. Garnish with mint leaves and serve immediately.