4 x 125g punnets blueberries
½ cup raw sugar
¼ cup sweet sherry
Zest and juice of 1 lemon
½ cup blueberry jam
1 pkt (100g) meringue nests, crumbled
300g sour cream
Natural sliced almonds, toasted, to garnish
Combine half of the berries, sugar, sherry, zest and juice in a small saucepan and set over medium heat. Cook for 5 minutes, until blueberries begin to soften. Set aside to cool for 2 minutes. Stir through jam. Set aside to cool completely.
Slice cheeks off mango, then use a kitchen spoon to scoop out flesh. Slice finely.
Layer mango, meringue, sour cream and blueberry mixture in 4 glasses. Repeat. Top with almonds and remaining berries to serve.