• Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Sauce may be made 2 days ahead and chilled, covered. Sauce may be frozen.

To plate:

• Place about a half a cup of coulis into one side of a soup bowl or plate. With a spoon, smooth it out. Place a handful of crumbs on the empty side, overlapping some on the fruit coulis.
• Garnish with some mint leaves, sliced fruit and mini meringues.