Time needed: 1 hour and 50 minutes.

Makes: 1 cake

2 pieces mango, cut into cubes
6 pieces large egg whites room temperature
1 1/2 cups granulated sugar
2 teaspoons corn starch
1/2 tablespoon lemon juice
1/2 tablespoon vanilla extract

Whipped cream:
1 1/2 cups heavy whipping cream (very cold)
2 tablespoons granulated sugar


  1. Make meringue

    Using a whisk, hand mixer, or stand mixer, beat 6 egg whites until soft peaks form.
    With the mixer still on, gradually add 1 1/2 cups sugar and continuously whisk on high speed for about 10 minutes or until stiff peaks form. It will be smooth and glossy.

  2. Add flavorings

    With a spatula, gently and quickly fold in lemon juice and vanilla extract until well incorporated,
    then fold in corn starch and mix until well blended.

  3. Shape and bake

    Place the meringue onto a baking sheet lined with baking paper. Shape the pavlova with a spatula to give it nice sides and an indentation on the top to place toppings and cream. Bake at 110 degrees Celsius for 1 hour and 15 minutes. Turn off the oven and leave the meringue inside the oven to set in the residual heat for another 30 minutes. transfer to a wire rack to cool completely.

  4. Prepare mangoes

    Slice, peel, and dice the mangoes into even cubes. Set aside for toppings.

  5. Make whipped cream

    In a bowl, whisk cold cream until firm peaks.

  6. Toppings

    Place a generous layer of whipped cream into the indented top of the pavlova and top with mango cubes.

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