Description
This Delicious and Easy Tropical Pavlova with Mango Puree is a light and airy dessert featuring a crisp meringue base topped with whipped cream and a vibrant medley of exotic fruits like kiwi, passionfruit, pineapple, and mango. The dish is finished with a zesty mango puree drizzle, making it a perfect refreshing treat for summer or any special occasion.
Ingredients
Scale
Meringue Base
- 3 large Egg Whites
- 175 g Caster Sugar
- 0.25 tsp Cream of Tartar
- 1 tsp Vanilla Extract
Fruit Topping and Cream
- 150 ml Double Cream
- 1 tsp Icing Sugar
- 2 Kiwi, sliced
- 2 Passionfruit, seeds only
- 200 g Pineapple, sliced
- 90 g Mango, sliced
Mango Puree
- 45 g (half) Mango
- 2 tbsp Caster Sugar
- 1 tsp Lime Juice
Instructions
- Preheat and Prepare: Preheat the oven to 140°C (275°F) and line a large baking tray with baking paper to prevent sticking and ensure even baking.
- Whisk Egg Whites: Place the egg whites in a large mixing bowl and use an electric whisk to beat until stiff peaks form. This provides the structure needed for a light and fluffy meringue.
- Add Sugar Gradually: Reduce whisk speed and slowly add caster sugar while continuing to whisk until the mixture is glossy and fully combined, which helps create the pavlova’s crisp outer shell.
- Incorporate Cream of Tartar and Vanilla: Add cream of tartar and vanilla extract to stabilize and flavor the meringue, gently folding them in.
- Shape Meringue: Transfer the meringue mixture onto the lined baking tray using a spoon or spatula. Shape it into a circle with higher edges and a crater in the center to hold the toppings.
- Bake: Place the meringue in the oven and bake for 1 hour. Avoid opening the oven door during baking to prevent cracking and collapsing.
- Cool in Oven: Turn off the oven after baking and allow the pavlova to cool completely inside, ensuring it maintains its shape and texture.
- Prepare Mango Puree: While the pavlova cools, blend half the mango with lime juice and caster sugar in a food processor until smooth, then set aside for drizzling.
- Whip the Cream: Whip the double cream and icing sugar together until thick and spread evenly in the center crater of the cooled meringue base.
- Arrange Fruit: Slice kiwi, pineapple, and remaining mango, then arrange them artistically over the whipped cream. Sprinkle passionfruit seeds on top for added flavor and texture.
- Drizzle and Serve: Drizzle the prepared mango puree over the fruit-topped pavlova and serve immediately for the best taste and texture.
Notes
- An easy summer dessert that uses leftover egg whites from other recipes efficiently.
- Highly customizable with your choice of tropical and seasonal fruits.
- Best served immediately to enjoy the contrast of textures and freshness.
- Keep pavlova away from humidity to maintain its crisp exterior.
- Can be prepared a day ahead, but add whipped cream and fruits just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 296 kcal
- Sugar: 46 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 28 mg
