Mango Pavlova
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.
Servings: 6 mini pavlovas
Calories: 447kcal
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!
Nutrition
Calories: 447kcal | Carbohydrates: 82g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 100mg | Potassium: 432mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1270IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 1mg
