Puree two mangoes in a blender. Whisk for an additional two minutes until the mixture is creamy after adding three-fourths cup of mango pulp.

Add the icing sugar to the bowl, together with the thickened cream, and continue to beat on medium speed until thick (1-2 minutes). Finally, fold in the vanilla and mix until just combined.

Bake the meringue at 125°C for ten minutes, then turn it down to 100°C and let it cook for a further hour and a half. This helps to make it crispy. Leave the meringue in the oven overnight once cooked ...

This pudding is a classic for a reason — unpretentious and comforting, it can be made with whatever fruit is in season and goes perfectly with cream, ice cream or creme anglaise custard Rachel ...

How our tests find you the best Is the ice cream ready to serve? There’s always room for dessert! So we tell you which machines make perfectly thick, scoopable ice cream that doesn’t require more ...

OCU put the classic cream to the test. The Spanish consumer organization OCU tested the Nivea Cream with help from ...

Unlike other SPFs which have a thick cream formula, the drops have a lightweight serum-style consistency, combining additional skincare benefits with high sun protection. The drops contain ...