Has summer even happened if you haven’t made a pav? Not in my kitchen! This recipe for Mango Pavlova is the ultimate summer treat, a mini meringue base filled with ice cream, and fresh mango and drizzled with a passionfruit puree.
This recipe is the perfect dessert to make ahead of an event that you will only need to assemble just before serving. This makes it great for summer parties, and it is a real crowd-pleaser!
If you love meringue recipes as much as I do, try out this recipe for Mini Lemon Meringues or this recipe for Chocolate Hazelnut Meringues.
Ingredients
To make this mango pavlova recipe, you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Egg whites
- Castor sugar
- White vinegar
- Vanilla ice cream
- Fresh ripe mangos
- Passionfruit puree
- Pistachios
- Mint leaves
Egg whites – it is imperative that you separate your whites properly and leave no traces of egg yolks in them.
Castor sugar – you will need to use superfine sugar for this recipe.
Vinegar – I use white grape vinegar for this recipe.
Fresh mango – try find perfectly ripe fresh mango for this recipe, if you can’t find any you can use frozen mangoes that have been brought to room temperature will also work.
Passionfruit puree – for this recipe I used store-bought passionfruit puree, you can do the same or use fresh passionfruit pulp.
See the recipe card for quantities.
Instructions
Follow the instruction below to make the perfect pavlovas. First, you will make the mini pavlovas, allow them to cool in the oven, and then decorate them with the toppings.
STEP 1: Preheat the oven. Preheat the oven to 100C (212F) fan forced. Line one large baking tray with greaseproof paper.
STEP 2: Separate the egg whites. If you are using whole eggs, separate the whites from the yolks carefully. Ensuring there is no yolks left in the whites.
STEP 3: Whip the egg whites. Place the egg whites into a bowl of a stand mixer fitted with a wire whisk attachment. Beat at low speed until air bubbles start forming then increase the speed to medium speed. Beat until soft peaks form.
STEP 4: Add the sugar. Add the castor sugar to the egg whites one tablespoon at a time, with the mixer running at medium-low speed. Continue until all of the sugar has been added.
STEP 5: Add the vinegar and beat. Add the vinegar to the meringue mixture and increase the mixer speed to medium-high speed, beat for 10 minutes until stiff peaks form.
STEP 6: Spoon. Use a large spoon to spoon the mixture onto the prepared baking tray, creating 6 mini pavlova rounds or one large pavlova.
STEP 7: Bake. Bake in a preheated oven for 40 minutes for the mini pavlovas or one hour for the larger pavlova. The pavlova is ready when it lifts easily off of the parchment paper. Switch off the oven and open the oven door just a little, then allow the pavlova to cool in the oven overnight.
STEP 8: Decorate. Place the pavlova base onto a serving plate and scoop a large ball of ice cream onto the top of the pavlova, top with fresh-cut mango slices, pistachios, and fresh mint leaves, and then drizzle with passionfruit puree. Serve and enjoy!
Hint: Perfect meringues need accurate oven settings and oven temperature, so make sure you are using an oven thermometer.
Substitutions
If you can find tropical fruits like mangos and passionfruit, try this recipe with mixed berries instead. Raspberries, blackberries, and strawberries will also be delicious!
Variations
If you prefer cream to ice cream, you can make this pavlova with whipped cream instead. Do this by whipping 500ml of heavy cream with 4 tablespoon of icing sugar.
For a less sweet variation try out this recipe with thick Greek yogurt instead of ice cream or cream.
Equipment
To make this pavlova you will need an electric hand mixer or stand mixer and a wire whisk attachment
Storage
The pavlova shell should be made the day before serving and kept in the oven cooling overnight before decorating. Once the ice cream and fruit have been added, it is best to eat this dessert as soon as possible.
Undecorated pavlovas can be kept in an airtight container at room temperature for a week. This recipe is for a crispy pavlova shell, not a soft-centered pavlova.
I do not recommend freezing this dessert.
Expert Tips
- Separate the egg whites from the egg yolks carefully. I find that eggs are easier to separate when they are at room temperature. If you get traces of egg yolks in your whites, the whites will not whip properly.
- Be sure that the mixing bowl and the whisk are correctly cleaned and that they have no traces of fat on either of them. To be safe you can cut a lemon in half and use this to rub on the inside of the bowl and along the whisk.
- Start whipping the egg whites slowly, once there are little bubbles throughout the whites you can increase the speed of the electric mixer.
- If you aren’t sure if your whites are properly whipped, remove the whisk attachment and swirl it through the mixture and then lift it. A stiff peak should form on the whisk and this is how you know that you have whipped the mixture sufficiently.
- Do not let the whipped meringues sit for too long before piping them. Otherwise, the texture will change and you will risk all of your hard work.
Top tip
The success of meringue recipes almost always has to do with your oven settings, so be sure you set your oven correctly and tested the true temperature with an oven thermometer.
FAQ
Room temperature eggs are easier to separate and the whisk better, so make sure you are using room temperature eggs when making this dessert.
Yes, you can substitute lemon or lime juice instead of vinegar. Both acids help stabilize the egg whites.
Yes, you can, however, the meringue needs to cool in the oven for a minimum of 5 hours so be sure to make the pavlova early in the morning if you are planning to serve it for lunch.
This recipe is a great low-fuss dessert that you need to perfect. And it’s so easy to tweak this recipe to include the ingredients and fresh fruit you already have at home!
If you make this Mango Pavlova recipe don’t forget to send me some pics on Instagram @with_love_kitty – I love seeing your baking!
Leave a comment and star review below if you made this recipe!
Happy baking
With Love,
Kitty
📖 Recipe
Mango Pavlova
Equipment
- 1x electric mixer
Ingredients
- 150 g egg whites
- 300 g superfine sugar
- 1 teaspoon white vinegar
- 6 scoops vanilla ice cream
- 2 mangoes
- 50 g pistachios
- 100 ml passionfruit
Instructions
- Preheat the oven to 100°C (212°F) fan forced. Line one large baking tray with greaseproof paper.
- Separate the whites from the yolks carefully. Ensuring there are no yolks left in the whites.
- Place the egg whites into a bowl of a stand mixer fitted with a wire whisk attachment. Beat at low speed until air bubbles start forming then increase the speed to medium speed. Beat until soft peaks form.
- Add the castor sugar to the egg whites one tablespoon at a time, with the mixer running at medium-low speed. Continue until all of the sugar has been added.
- Add the vinegar to the meringue mixture and increase the mixer speed to medium-high speed, beat for 10 minutes until stiff peaks form.
- Spoon the mixture onto the prepared baking tray, creating 6 mini pavlova rounds or one large pavlova.
- Bake in a preheated oven for 40 minutes for the mini pavlovas or one hour for the larger pavlova. The pavlova is ready when it lifts easily off of the parchment paper. Switch off the oven and open the oven door just a little, then allow the pavlova to cool in the oven overnight.
- Place the pavlova base onto a serving plate and scoop a large ball of ice cream onto the top of the pavlova, top with fresh-cut mango slices, and fresh mint leaves, and drizzle with passionfruit puree. Serve and enjoy!
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