Mango pavlova

This Caribbean pavlova makes a spectacular dessert, piled high with mango and passion fruit, roasted pineapple and coconut, and drizzled with toffee sauce.

Mangoes add a juicy burst of sunshine straight from the tropics to our favourite Christmas dessert.

These flavour combinations just scream summer - mango, lime, and toasted coconut smashed pavlova with white chocolate.

Inspired by the flavours of Australian summer, this stunning pavlova wreath is the perfect festive centrepiece. Begin this recipe the day before.

Recipe video above. Mini Pavs are so cute and so practical! Easier and safer to make and transport than a large traditional pav, they have a delicate crisp shell and the signature marshmallow centre inside with slightly chewy edges - just as they should! Top with whipped cream and fruit of choice!

There’s so much that can go wrong with Australia’s favourite dessert, including weeping droplets of sugar syrup, over-browning, not crisping up, and disintegrating when handled. This recipe solves all those issues.

Serves 6-8 peopleMakes: 1 x 10 inch pavlovaTime: 1.5-3 hours + cooling timeIngredients:4 egg whites (at 30g each)200g caster sugar1tbsp white wine vinegar2 tbsp cornflour1 tbsp vanilla bean paste/extract (optional)-400ml double cream1 tbsp seasonal local honeyPinch of maldon sea salt2 large mangoes, sliced150ml mango puree4-5 passion fruits, seedsPomegranate seedsCrushed pistachios -Method: • Preheat the oven to 100C fan/ 120C oven. • Prepare a baking sheet, lined with baking paper. • Place…

Mango Pavlova 🍰🥭

A summery take on this Australian Classic. Layers of crisp meringue with a soft interior, come together with lime whipped crème fraîche cream, juicy mangoes and passion fruit pulp for the ultimate light dessert.

An Australian classic, this Mango and Passion Fruit Pavlova is light, refreshing and fruity. Crisp meringue, lime whipped cream topped with juicy mangoes and passion fruit pulp make for the perfect Summer dessert.