50 g (2 oz) caster sugar, plus 2 tablespoons for dusting
100 ml (3 1/2 fl oz) canned mango purée
3 passion fruit, pulp strained to remove the seeds
1 tablespoon cornflour
2 tablespoons cold water
icing sugar, for dusting
5 egg whites
75 g (3 oz) caster sugar
Grease 6 x 200 ml (7 fl oz) ramekins or soufflé dishes, then dust with the 2 tablespoons sugar to cover the base and sides. Place on a baking sheet.
Place the mango, passion fruit and the 50 g (2 oz) sugar in a saucepan over a low heat and stir until the sugar has dissolved, then bring to the boil. Blend the cornflour with the measurement water in a bowl to form a paste. Add to the mango in the pan and cook for 1 minute, stirring continuously. Pour into a large bowl and chill.
Meanwhile, whisk the egg whites in a clean large bowl with a hand-held electric whisk until stiff, then gradually whisk in the sugar until the mixture is thick and glossy. Gently fold the meringue into the chilled mango.
Spoon into the prepared dishes and spread the tops level, then clean the edges with a fingertip. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 10–12 minutes or until risen and golden. Dust with icing sugar and serve immediately.