Mango Pavlova is a delightful dessert that combines the crisp and chewy texture of a classic pavlova with the tropical sweetness of fresh mangoes. This elegant dessert features a meringue base topped with whipped cream and luscious mango slices, making it a perfect centerpiece for any special occasion or a refreshing summer treat.
About This Recipe: The classic pavlova, believed to be named after the Russian ballerina Anna Pavlova, is a meringue-based dessert that originated in either Australia or New Zealand. It’s known for its crisp crust and soft, marshmallow-like center. By adding mango to the pavlova, we introduce a burst of tropical flavor that pairs beautifully with the creamy and airy textures.
Mango Pavlova is not only visually stunning but also surprisingly easy to make. The key is to achieve the perfect meringue, which is then complemented by lightly sweetened whipped cream and juicy, ripe mango slices. This dessert is a showstopper that will impress your guests with its beautiful presentation and delicious taste.
Ingredients:
- For the Meringue Base:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 large ripe mangoes, peeled and sliced
- For Garnish (optional):
- Fresh mint leaves
- Passion fruit pulp
- Toasted coconut flakes
How to Make Mango Pavlova:
- Prepare the Meringue Base:
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.
- Add the white vinegar, cornstarch, and vanilla extract to the meringue. Gently fold in until well combined.
- Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Shape the meringue into a nest, with a slightly higher edge and a hollow center.
- Bake the meringue in the preheated oven for 1 hour and 15 minutes, or until it is crisp on the outside but still soft in the center.
- Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This helps prevent cracking.
- Prepare the Whipped Cream:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble the Pavlova:
- Once the meringue is completely cool, carefully transfer it to a serving platter.
- Spoon the whipped cream into the center of the meringue, spreading it evenly.
- Arrange the mango slices on top of the whipped cream. You can fan them out in a decorative pattern for a beautiful presentation.
- Garnish and Serve:
- For an extra touch of flavor and presentation, garnish the Mango Pavlova with fresh mint leaves, passion fruit pulp, and toasted coconut flakes if desired.
- Serve immediately to enjoy the contrasting textures of the crisp meringue, creamy whipped cream, and juicy mango.
Expert Tips:
- Ensure the egg whites are at room temperature before beating, as this helps achieve better volume.
- Use superfine sugar for the meringue if possible, as it dissolves more easily and results in a smoother texture.
- Avoid opening the oven door during baking, as sudden changes in temperature can cause the meringue to crack.
- The meringue can be made a day in advance and stored in an airtight container. Assemble the pavlova just before serving to keep the meringue crisp.
Enjoy the tropical elegance of Mango Pavlova, a dessert that perfectly balances sweetness, texture, and flavor. This stunning treat is sure to be a hit at any gathering, bringing a taste of the tropics to your table.