This Vegan Eton Mess with Mango, inspired by the British classic Eton Mess, features homemade eggless cardamom meringue, a jumble of whipped coconut cream and the king of fruit - mango. The perfect colourful dessert to celebrate the sunshine.
This vegan mango Eton mess is my tropical twist on a British classic
This is my take on a classic Eton mess, but with a proper tropical upgrade. Sweet, juicy mango takes centre stage, paired with lightly whipped coconut cream and chunks of crisp cardamom meringue.
I like to use Indian alphonso or kesar mangoes when in season. For this recipe, I cube half a mango and blend the other half to make mango pulp.
If you aren't strictly vegan, you could also use this sweet cardamom whipped cream to replace the coconut cream. I can confirm it works so well! And although not traditional, you could drizzle over this 2 ingredient coconut syrup.
I love that nothing here feels heavy. The cream is light, the mango keeps it fresh, and the meringue adds just the right crunch. It’s messy in the best way, with every spoonful a mix of creamy, fruity and crisp textures.
Hayley x
How To Make Vegan Cardamom Meringue
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Since finding out that eggless meringue can be made from aquafaba, I've been practicing making it at home. Thanks to Loving It Vegan, I've mastered the recipe!
You will need aquafaba (I use the chickpea water after making Instant Pot Chickpeas, granulated sugar, cream of tartar and cardamom powder.
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📖 Recipe
Mango Eton Mess
Ingredients
Cardamom Meringue
- 6 tablespoon aquafaba
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ¼ teaspoon cardamom powder
Mango Eton Mess
- 200 gram coconut cream
- 2 mangoes cubed
- 8-10 meringue
- 2 tablespoon pomegranate arils garnishing
- mint leaves garnishing
Instructions
Cardamom Meringue
- Preheat the oven to Gas Mark 1, 250F or 120C and line a baking tray with parchment paper.
- Place aquafaba, cream of tartar and cardamom powder into a mixer bowl and whisk using an electric mixture on a lower speed and let the mixture become foamy.
- Then increase the speed so the mixture becomes creamy and glossy. Slowly add the sugar as it whips and continue until you have glossy stiff peaks.
- Spoon or pipe mixture onto the lined baking tray. Don't worry too much about the shape as they will be crushed later.
- Bake in the oven for 45 minutes then turn off the oven. Do not open the oven door for another hour. After an hour, remove from the oven and allow to cool completely.
Mango Eton Mess
- Whip the coconut cream until light and airy.
- Blend half the mango cubes in a blender until you get a smooth puree.
- Lightly crush the meringue nests and divide equally between your serving glasses.
- Now add mango puree, whipped cream and top it up with mango cubes.
- Garnish it with arils and mint leaves if using.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I keep this recipe in mind for warmer days as it’s light, fresh and always a crowd pleaser without much effort in the kitchen.
Sally says
This sounds delicious. I'm not a vegan but I'd happily give this a go 🙂