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Mango, Lime & Chilli Dressing

Mango Eton Mess

Preparation Time: 15 mins, Cooking Time: 10 mins

Serves 4


  • 1 mango
  • 200 ml double cream
  • 3 tbsp icing sugar
  • 2 tbsp Mary Berry’s Mango, Lime & Chilli Dressing
  • 4 meringue nests
  • 1 vanilla pod
  • Mint leaves for garnish
  • 1 lime zest
  1. Whisk cream with icing sugar to a soft peak.
  2. Scrape the seeds from the split vanilla pod and fold into the cream.
  3. Halve the mango either side of the flat stone. Cut away the skin and thinly slice into small chunks.
  4. Next, fold the crushed meringue and Mary Berry’s Mango, Lime & Chilli Dressing into the whipped cream. Mix through very gently.
  5. Spoon meringue mixture into the serving glass then add some chopped mango, followed by another spoonful of meringue cream.
  6. Finely sprinkle some mango on top and one grated lime zest to serve.


Recipe Hints & Tips

Mango, Lime & Chilli Smoothie - Blend together fresh mango, orange juice and 50ml of Mango, Lime and Chilli Dressing for a refreshing smoothie with a little kick!

Prawn & Rice Noodle Salad – Mix cooked tiger prawns into cooked and cooled rice noodles with chopped roasted peanuts, spring onions, grated carrot and coriander then drizzle with the dressing

Halloumi Kebabs – Cut a pack of halloumi into cubes and marinate in the dressing. Thread onto kebab skewers alternating with diced yellow pepper and cherry tomatoes and grill for a few minutes until slightly charred, basting with the excess dressing, serve with salad leaves

Avocado, Chicken & Black Bean Salad – Mix together a drained and rinsed can of black beans, diced avocado, leftover shredded roast chicken and baby spinach leaves and toss in the dressing

Layered Mango, White Chocolate & Chilli Mousse - Melt some white chocolate in a bowl over simmering water, gently stir into lightly whipped cream with Mango, Lime & Chillli Dressing and pureed fresh mango to taste. Whisk egg white to soft peaks and gently fold through until evenly mixed. Spoon a little into the base of sundae glasses and drizzle over some more dressing, repeat again, finishing with mousse to create layers. Chill before serving. Garnish with diced mango, white chocolate curls, lime zest and a drizzle of extra dressing. 

Salmon Skewers – Cut 2 skinless salmon fillets into 8 long thin strips and brush with the dressing, thread onto wooden satay sticks and grill. Great served with sticky rice mixed with fresh coriander, spring onions and drizzled with extra dressing

Caramelised Pineapple with Lime and Chilli Glaze - Cut fresh pineapple into wedges and sprinkle with a little brown sugar, leave until the sugar has melted. Griddle the pineapple until just caramelised and serve drizzled with Mango, Lime & Chilli Dressing, scattered with toasted coconut.

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