Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Pavlova with Mango & Passion Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 32 reviews

This Easy Pavlova with Mango & Passion Fruit is a light and airy dessert featuring a crisp meringue base topped with whipped cream and tropical fruits. The pavlova boasts a delicate, crisp shell with a soft marshmallow center, complemented perfectly by the creamy texture of whipped cream and the vibrant flavors of fresh mango and tangy passion fruit. Ideal for summer gatherings or any time you want a show-stopping yet simple dessert.

  • Total Time: 2 hours
  • Yield: 8 servings

Ingredients

Meringue

  • 150 ml egg whites (approximately 4 large egg whites), at room temperature
  • 1 cup caster sugar (215 grams, superfine sugar)
  • 1 tablespoon cornflour
  • 1 teaspoon white vinegar or cream of tartar or lemon juice

Decoration

  • 450 ml heavy cream (thickened cream, suitable for whipping)
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoons icing sugar
  • 2 fresh mangoes, sliced
  • Passion fruit pulp (to taste/extras for decoration)
  • 1 lime (zest, optional)

Instructions

  1. Prepare the Meringue: Preheat your oven to 120°C (250°F). In a clean, dry bowl, whisk the egg whites at medium speed until soft peaks form. Gradually add the caster sugar one tablespoon at a time, increasing to high speed until the mixture is glossy and stiff peaks form. Gently fold in the cornflour and vinegar or cream of tartar, being careful not to deflate the meringue.
  2. Shape the Meringue: Line a baking tray with parchment paper. Spoon the meringue onto the tray and shape it into a circle, building slightly higher edges to hold the toppings later. Create a slight hollow in the center for the cream and fruit.
  3. Bake the Meringue: Bake in the preheated oven for about 1 to 1.5 hours until the meringue is crisp to the touch and pale. Turn off the oven and leave the meringue inside to cool completely. This helps to prevent cracks and keeps the meringue dry and crisp.
  4. Whip the Cream: In a chilled bowl, combine the heavy cream, vanilla bean paste, and icing sugar. Whip until soft peaks form, being careful not to overbeat to avoid turning it into butter.
  5. Assemble the Pavlova: Carefully transfer the cooled meringue base to a serving plate. Spoon and spread the whipped cream into the center. Arrange the sliced mangoes on top and drizzle with passion fruit pulp. Optionally, sprinkle with lime zest for an added refreshing zing.
  6. Serve: Serve immediately to enjoy the contrast of textures between the crisp meringue and creamy topping with fresh fruit.

Notes

  • Using room temperature egg whites helps achieve maximum volume in the meringue.
  • Allow the meringue to cool gradually in the oven to minimize cracking.
  • Caster sugar or superfine sugar dissolves better, yielding a smoother meringue.
  • For a dairy-free option, substitute cream with coconut cream and adjust sweetness accordingly.
  • The pavlova is best served fresh on the day it is made, as the meringue can soften over time from the moisture in the cream and fruit.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/easy-pavlova-with-mango-and-passion-fruit-recipe/