Indulge in the luscious sweetness of a Mango Pavlova, perfectly combining delicate meringue, fluffy cream, and tropical mango.
Imagine a Mango Pavlova that captivates your senses with its delicate balance of flavors and textures. Picture a dessert that effortlessly blends the sweet, juicy essence of ripe mangoes with the light, airy embrace of a cloud-like meringue. The vibrant hues of the golden fruit create a visual masterpiece, enticing you to indulge in its tropical allure.
With each bite, the tangy sweetness of the mangoes dances harmoniously with the crisp outer shell of the pavlova, giving way to a pillowy softness beneath. This Mango Pavlova is a celebration of pure decadence, a symphony of taste and texture that leaves you craving for more. It is an enchanting masterpiece that awakens the senses and transports you to a tropical paradise with every heavenly mouthful.
VIDEO
INGREDIENTS YOU NEED
- 6 large egg whites room temperature
- 1 1/2 cups caster sugar or berry sugar
- 3 tsp cornstarch
- 1 1/2 tsp cream of tartar
Topping:
- 1 1/2 cups whipped topping
- 1 large mango peeled and sliced
Instructions To Make Mango Pavlova
- Preheat your oven to 245 degrees F. Trace around an 8 inch cake pan with pencil onto a sheet of parchment paper.
- In the bowl of a stand mixer or using an electric whisk, beat your egg whites on low-medium until soft peaks form. This should be around 5 minutes.
- Turn your mixer down a notch and add your sugar, one tbsp at a time, counting to 20 between each addition. Once all the sugar is all added, increase the speed to medium-high and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth.
- Add in your cornstarch and cream of tartar and whisk for a few seconds, just long enough to incorporate.
- Use a rubber spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
- Bake for 90 minutes then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours.
- Once ready, top with your whipped topping and sliced mangos. Enjoy!
- Don’t forget to come back and leave a review!
Mango Pavlova
Ingredients
- 6 large egg whites room temperature
- 1 1/2 cups caster sugar or berry sugar
- 3 tsp cornstarch
- 1 1/2 tsp cream of tartar
Topping:
- 1 1/2 cups whipped topping
- 1 large mango peeled and sliced
Instructions
- Preheat your oven to 245 degrees F. Trace around an 8 inch cake pan with pencil onto a sheet of parchment paper.
- In the bowl of a stand mixer or using an electric whisk, beat your egg whites on low-medium until soft peaks form. This should be around 5 minutes.
- Turn your mixer down a notch and add your sugar, one tbsp at a time, counting to 20 between each addition. Once all the sugar is all added, increase the speed to medium-high and continue to whisk until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth.
- Add in your cornstarch and cream of tartar and whisk for a few seconds, just long enough to incorporate.
- Use a rubber spatula to spoon the mixture onto the prepared baking tray and gently coax it into the shape of a circle using the drawn line as a guide. Now make small sweeps from the bottom to the top all the way round and finally level the top out.
- Bake for 90 minutes then turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours.
- Once ready, top with your whipped topping and sliced mangos. Enjoy!
- Don't forget to come back and leave a review!
Nutrition
Frequently Asked Questions About Mango Pavlova
Yes, you can the meringue base but wait for the toppings until your are ready to serve. Store in an airtight container until ready to serve.
Yes! If you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar just dissolves.
This recipe turned out perfect!