Preheat the oven to 155'C.
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
Mix together the egg yolks and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, stir the milk into the egg mixture a little at a time. Return the mixture to the pan and whisk over a medium to high heat for 3 - 4 minutes, gently bringing the mixture back to the boil. Pour into bowl and then set aside.
Peel the mango, remove the stone and cut the flesh into small dice. Place the mango in a saucepan and add the caster sugar. Cook over a low heat until the mango breaks down and starts to form a puree. Remove from the pan and allow to cool.
Once both mixtures have thoroughly cooled, place in a food processor and blend to a mousse.
Fill half of the macaroon shell with the mango mousse, add two or three fresh raspberries and then add a second macaroon shell.
«Try replacing the raspberries in this recipe with fresh passionfruit or mandarin segments.»