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Mango and coconut iles flottante

James Martin adds an exotic twist to this classic dish of cloud-like meringues in a bowl of creamy custard.

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For the meringue

  • 4 free-range egg whites
  • 200g/7oz caster sugar
  • 150ml/5fl oz milk
  • 150ml /5fl oz double cream
  • ½ vanilla pod, split, seeds scraped
  • 1 tbsp vegetable oil
  • ½ coconut

For the custard

  • 2 tsp coconut liqueur
  • 4 free-range egg yolks
  • 40g/1½oz caster sugar
  • 1 mango, peeled, finely chopped