Mango Pavlova
A crisp-shelled, marshmallow-centred pavlova piled with cream and fresh Queensland mango — the standard Christmas and summer dessert in a hot climate.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •electric mixer
- •baking tray
- •baking paper
- •oven
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 15 g
- carbs
- 45 g
- protein
- 4 g
- calories
- 330
Instructions
- 1
Heat the oven to 150°C and draw a 22 cm circle on baking paper. Place it pencil-side down on a tray.
- 2
Beat the egg whites to soft peaks, then add the sugar a spoonful at a time, beating well between additions.
- 3
Keep beating for 8–10 minutes until the meringue is stiff, glossy and no longer feels gritty between your fingers.
- 4
Fold through the cornflour, vinegar and vanilla.
- 5
Pile the meringue inside the circle and shape a slight hollow in the top.
- 6
Reduce the oven to 120°C and bake for 90 minutes, then turn the oven off and leave the pavlova inside with the door ajar until completely cool.
- 7
Whip the cream to soft peaks and spread over the cooled pavlova.
- 8
Top with sliced mango cheeks and spoon over the passionfruit pulp just before serving.
Chef's tips
Humidity is the enemy. On a wet Queensland day bake the shell early and assemble only minutes before serving.
Ingredient substitutions
- Mango → Fresh pineapple, papaya or berries
- Passionfruit → A squeeze of lime over the mango
Storage
The unfilled shell keeps 2 days in an airtight container. Assembled pavlova should be eaten the same day.
Reheating
Serve cold; do not reheat.
Serving suggestions
Cooked Mango Pavlova?
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