TOTALLY TROPICAL

Sun loungers and shades at the ready – these simple desserts will take you to paradise with every mouthful

Readyin15 minutes

LIME & MANGO ETON MESS

Serves 4

Takes 15 mins

Cost per serve 68p

1 large mango, peeled, cored and diced into 2cm pieces

1 lime, zested and juiced

3 mint sprigs, leaves picked, most finely chopped 200ml whipping cream 4 meringue nests

1 Toss together the mango, lime juice and half the zest along with the chopped mint; set aside.

2 Whip the cream to soft peaks. Crush the meringue into rough pieces, reserve a little for garnish, then gently fold the remaining meringue through the cream.

3 Layer the cream mixture and marinated mango in 4 bowls or glasses, then decorate with the reserved meringue, mint leaves and lime zest to serve.

Each serving contains

Banoffee Tart

Serves 8

Takes 20 mins plus cooling

Cost per serve 48p

MAKE AHEAD The tart is best served fresh, but can be kept in the fridge for up to 24 hrs. You can bake the pastry up to 24 hrs before using.

375g pack reduced-fat ready-rolled puff pastry

1 medium egg, lightly beaten

270ml pot Elmlea double 4 small bananas (or 3 medium), peeled 30g Tesco Finest caramel sauce 20g dark chocolate

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper and place on a large baking tray. Brush with the beaten egg. Use a sharp knife to carefully score a 2cm border around the pastry, being careful not to cut all the way through. Bake for 12-15 mins until crisp and golden, then leave to cool completely.

68p per serve

2 When the pastry has cooled, whip the Elmlea to soft peaks, then spread onto the pastry within the border. Slice the bananas lengthways into 7mm slices, then lay them over the top. Microwave the caramel for 15-20 secs to loosen, then drizzle all over the tart. Finely slice the chocolate and scatter all over to serve.

Each serving contains of the reference intake. See page 9. Carbohydrate 24g Protein 4g Fibre 3g

Just bake ready-made pastry