For Meringues:
4 eggs
8 ozs. sugar
2 tsp cornflour
1 tsp. vanilla
green colouring

Mango Filling:
1 tin mango in syrup or 4-6 mangoes and stewed with sugar.
1 cup mango syrup
2 tbsp gelatine soaked in 1\4 cup hot water
3 tbsp corn flour
1 tsp vanilla
1 pint milk
Jelly crystles or jujubs for decoration

Method:

Beat egg whites, add the sugar gradually beating well. Fold
in the colouring, vanilla and corn flour. Spoon on to a
mould and bake in a slow oven for about 20 mints.

Cook the 3 tbsps cornflour in the syrup and when
thick cool and add the desolved gelatine, essence and
chopped mango. Fill the mould and cover with custard,
made with remaining egg yolks and milk.

Decorate with jelly crystles or jujubs. Serve chilled.

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