1 x 142ml carton St Ivel Double Cream
4 meringue nests
1 ripe mango, peeled, stone removed, and flesh diced
2 passion fruit
Sprigs of fresh mint to decorate
Whisk the cream to form soft peaks. Break the meringue nests into chunks and fold into the whipped cream along with the diced mango. Spoon half the mix into four wine glasses or bowls, then spoon over the seeds and juice from one of the passion fruit.
Top each one with the remaining cream mixture and spoon over the seeds and juice from the remaining passion fruit. Decorate each pudding with a sprig of mint and serve immediately.