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Mango Pavlova


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.

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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 1/2 bunch or 1 ounce

And love - it is the main ingredient!


1 piece
Serving Size
211 calories
4.5 g
5.1 g
39.3 g
3 g
Saturated Fat
35.8 g
15 mg
1.8 g
40 mg
Tap the "+" to expand/hide the nutrition info.

Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      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.

      Mango pavlova with two layers.

      What is the best season to make this recipe?

      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.

      What are the health benefits of this dish?

      The Mango Pavlova recipe is an ideal dessert, and it also offers great health benefits from the fruit.

      Usually, mangoes are packed with vitamins, minerals, and antioxidants, which can boost the immune system, and promote healthy skin.

      Plus, the egg whites in the meringue provide a good source of protein.

      How do you make this mango pavlova?

      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!

      Double mango pavlova on a plate

      What is the best temperature to make Pavlova?

      Preheat your oven to 300°F (150°C) and before baking Pavlova, reduce the temperature to 250°F (120°C).

      Where can I buy the required ingredients?

      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.

      Can I substitute any of the ingredients?

      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:

      Can you make this dessert part of a menu?

      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. 🙂

      Which drinks pair well with this 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.

      How long can I store the Mango Pavlova leftovers?

      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. 

      Recipe tips and tricks

      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. Here is a quick recipe video on how to make the Hollandaise:

      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!

      Mango pavlova with two layers and mango on top

      Made this recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

      Want another recipe?

      Follow me on Pinterest and on the Food Bloggers’ Directory.
      And check out these other Pavlova recipes that you will love:


      Check out my video. And, subscribe to my YT channel to stay tuned and enjoy other recipe ideas!

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      3 min

      Gather ingredients

      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.

      3 min

      Divide and beat egg whites

      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 min

      Add sugar

      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.

      1 min

      Add tartar powder

      Add tartar powder and fold it carefully with a spatula.

      2 min

      Prepare to bake

      Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.

      1 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.

      3-4 h


      Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

      3 min

      Make Chantilly Cream

      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.

      5 min

      Cut and decorate mango

      Once the pavlova has cooled off completely, top it with Chantilly cream. Cut and decorate mango.



      Your Mango Pavlova is ready! Enjoy!



      Recipe creator and contributing writer to food-related publications.

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