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Mango Pavlova

Yields1 ServingTotal Time1 hr 50 mins

Ingredients
 2 mangoescut into cubes
 6 large egg whitesroom temperature
 1 ½ cups granulated sugar
 2 tsp cornstarch
 ½ tbsp lemon juice
 ½ tbsp vanilla extract
Whipped Cream
 1 ½ cups heavy whipping creamvery cold
 2 tbsp granulated sugar
Make meringue
1

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.

Add flavorings
2

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.

Shape and bake
3

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.

Prepare mangoes
4

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

Make whipped cream
5

In a bowl, whisk cold cream until firm peaks.

Toppings
6

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

Nutrition Facts

Serving Size 1 cake