Mango Pavlova
Recipe type: Baking, Dessert
Adapted from Ina Garten's Mixed Berry Pavlova on FoodNetwork (thank you)
  • 4 extra-large egg whites, at room temperature
  • Pinch sea salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vinegar
  • ½ teaspoon pure vanilla extract
  • Sweetened Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • Topping
  • 1-2 pcs large ripe mangoes, peeled and sliced into cubes
  • note: I use Carabao variety of mangoes and they are usually very sweet so no need to add sugar to it. So make sure to taste the mangoes first :) Add some sugar -a tablespoon or two if the mangoes are sour.
  1. Preheat the oven to 180 degrees F.
  2. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  3. Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  4. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  5. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream and spoon mango cubes on top. Serve immediately. Enjoy! :)
  6. Sweetened Whipped Cream:
  7. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  8. Yield: 1 cup
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