Mango and elderflower mess

Method

1. Peel and stone both mangoes. Slice one into nice wedges and put in a bowl with the elderflower cordial or liqueur. Roughly chop the second mango, then whizz with the icing sugar until smooth.
2. Whip the cream to soft peaks, then stir in about a third of the mango purée. Roughly break up the meringue nests. When you’re ready to serve you can either mix everything together in a bowl, then divide among glasses, or if you fancy a nicer presentation, layer up in glasses with a layer of mango, followed by cream and pieces of meringue, then a drizzle of purée. Finish with fresh elderflowers, if you like.