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This stunning Mango Pavlova recipe is the best dessert for any party! Your friends and family will be wowed by your creation of this dessert.
| 4 egg whites |
| 1 cup icing sugar |
| 1 cup full cream |
| 1/2 teaspoon tartar powder |
| 1 teaspoon vanilla sugar |
| 2 mango |
| to decorate mint |
This stunning Mango Pavlova recipe is the best dessert for any party! Your friends and family will be wowed by your creation of this gorgeous dessert.
The meringue shell is made by beating egg whites using a stand mixer until soft peaks form and gradually adding icing sugar which already contains cornstarch (or caster sugar) to create a glossy and stable mixture.
Other ingredients such as vinegar or tartar powder and vanilla extract are added to achieve a crisp exterior and soft marshmallowy interior.
Combining the sweet meringue, fresh whipped cream, and delicious sweet and tangy mangoes creates the perfect contrast of textures and flavors.
I love to serve this Mango Pavlova for my friends, as it doesn’t add too many calories and always leaves everyone satisfied and craving more! 🙂
You can also make mango curd which is optional, and it adds up a little bit of time. I feel like fresh mangoes are the best!
Preheat your oven to 300°F (150°C) and before baking Pavlova, reduce the temperature to 250°F (120°C).
The best time to whip up a Mango Pavlova is during the late spring and summer months. As mango comes into its prime, offering the juiciest and most flavorful fruits, you can capture the essence of this amazing season in every bite. The sweet and slightly tangy nature of ripe mangoes perfectly complements the lightness of the pavlova. Plus, you can find mangoes in many local stores throughout the whole year even if they are imported.
You can find all the ingredients (juicy mangoes, free-range eggs, and high-quality sugar/icing sugar) at your local farmers’ market or grocery store.
Instead of the traditional meringue base, you can make a chocolate one – like I did in my Chocolate Hazelnut Pavlova.
You may also swap the mango with any other fruit – to your liking. For example like my Blueberry Pavlova:
Or juicy Cherry Pavlova:
Sure! Mango Pavlova can shine as the perfect dessert at any of your special dinners.
For an appetizer, serve a light dish, for example, Apricot Shrimp Carpaccio or Tuna Carpaccio.
For a main, you can prepare Octopus In Port Wine or Lemon Butter Chicken.
Then serve the Mango Pavlova for dessert. 🙂
Pairing beverages with Mango Pavlova is a delightful exercise. Crisp and refreshing options like Sauvignon Blanc, Chardonnay, or Portuguese Encruzado, can help enhance the mango notes.
Sparkling wines are also a great option!
For a non-alcoholic option, you can make a lightly sweet tea.
While Mango Pavlova is best enjoyed fresh, the leftovers can be stored for a short period of time. Due to the meringue’s delicate nature, it’s recommended to consume this dessert within 1-2 days after assembly.
Keep the pavlova in an airtight container to preserve its texture, and add fresh mango just before serving to maintain the fruit’s vibrance.
I usually keep the baked Pavlova shell on a baking tray in the fridge and serve it the next day.
My Mango Pavlova has two layers of mangoes, cream, and pavlova itself. So I baked them on one tray and then gathered them just before serving.
The most important things to pay attention to are eggs and oven temperature.
It is best to use eggs at room temperature. So if your eggs are in the fridge, take them out, and carefully divide the egg whites from the yolks.
Leave the egg whites in a bowl for 10 minutes. After that, you can start making the pavlova dessert.
By the way, you can use egg yolks to make my delicious Hollandaise Sauce. You can then serve it with the Eggs Benedict, for example, or Caprese Eggs Benedict – they are so good!
Always go for preheating your oven to 300°F (150°C) and then reducing it to 250°F (120°C) before making your Pavlova. Thank me later 🙂
This Mango Pavlova is an ideal dessert in every bite! So good – enjoy!
1. Gather ingredients3 min Gather all ingredients on a table 1 cup of icing sugar, 4 egg whites, 1 cup of full cream, 1/2 teaspoon of tartar, 1 teaspoon of vanilla sugar, 2 mangoes, mint to decorate. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova. |
2. Divide and beat egg whites3 min Divide 4 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form. |
3. Add sugar3 min Gradually add the icing sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy. |
4. Add tartar powder1 min Add tartar powder and fold it carefully with a spatula. |
5. Prepare to bake2 min Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle. |
6. Bake1 hour Bake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside. |
7. Rest3-4 h Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. |
8. Make Chantilly Cream3 min Add full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova. |
9. Cut and decorate mango5 min Once the pavlova has cooled off completely, top it with Chantilly cream. Cut and decorate mango. |
10. ServeYour Mango Pavlova is ready! Enjoy! |
4 comments Hide comments
This is e🙌excellent
Thank you, MP!
I’ve heard about this dessert from my Australian friends but never tried it. I am always open to experiments, so I gave it a go and oh wow – how awesome this pavlova is! I would imagine you could make it with different toppings, but I am yet to find that out. Mango though is perfect here!
Mango is one of my favorites. It has the perfect texture for this dessert, so I am really glad that you’ve enjoyed it, Magnus!