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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
1 1/2 cups heavy whipping cream (very cold)
2 tablespoons granulated sugar
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.
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.
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.
Slice, peel, and dice the mangoes into even cubes. Set aside for toppings.
In a bowl, whisk cold cream until firm peaks.
Place a generous layer of whipped cream into the indented top of the pavlova and top with mango cubes.