Mango season is upon us again, inspiring this twist on the classic lemon meringue pie with a toffee whirl topping
The arrival of mango season is always a highlight of the year for south Asian communities, and in between stuffing myself with the raw fruit, I think about the puddings I can turn it into. This one comes close to perfection: a twist on the classic lemon meringue pie made with fruity, aromatic kesar (or alphonso) mango and topped with a cloud of toffee meringue made with golden syrup. It takes a little while to reduce the mango pulp and intensify the flavour, but you can use that time to crack on with the pastry.
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