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Mango & Mandarin Meringue Pie
By Anjelica Alanne
Mango & Mandarin Meringue Pie
In this recipe
Mango & Mandarin Curd
Preparation time:
15 mins
Cooking time:
10 mins
  • 200g Scotch Finger biscuits, crushed
  • 100g butter, melted
  • 2 jars Beerenberg Mango and Mandarin Curd
  • 5 egg whites
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract

Preheat the oven to 190°C and grease a 23cm pie dish. In a mixing bowl combine the crushed biscuits and melted butter. Pour into the pie dish and press the crumb into the base and sides. Refrigerate for 15 minutes.

Add the Beerenberg Mango and Mandarin Curd to the pie dish and smooth the top. Set aside in the fridge.

Add the egg whites to a large bowl whisk until soft peaks form using electric beaters. Gradually add the sugar and vanilla and continue to whisk for 5-10 minutes, or until the sugar has dissolved. Spoon the meringue mixture over the filling and place in the oven. Cook for 10 minutes, or until the top is golden.