Tuesday, July 14, 2020
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Mango Pavlova

This is my first time to make a pretty successful Pavlova. I tried before but my inexperience as a baker made me fail and I never dared tried again until last week when I invited some friends and their family over.

I made a zabaglione for my tiramisu and not wanting to throw away the egg whites or keep it (for a few days or weeks and end up throwing it anyways)  I decided to make another dessert to serve to my friends. Pavlova came to  mind. I have a couple of mangoes in the fridge and decided those will do for the topping. I actually used just one because it is big.

I am so happy that the meringue turned out good but I almost blew it when I tried to invert it onto a plate to get the parchment paper off of the bottom. The meringue disk is so delicate, it cracked and crumbled so I just trimmed the parchment paper underneath.

This is not a hundred percent success but I am sharing it here because the recipe is a keeper and everyone (who got to have some) really liked it. My husband and kids weren’t able to eat so made another one last night but it’s a bit weepy, I think I did not beat the egg whites long enough when I added the sugar or it could be the humidity. Or both.  Anyways, it’s still yummy.  I know I can get better at this like Mary Berry with practice. 🙂

Happy Baking:)

Beat egg whites until fim peaks form then gradually add sugar and beat until stiff and glossy

draw a 9-inch circle on a parchment paper, invert then put the meringue in the middle

spread the meringue to form a disk, hollow the center a little for the filling

I almost lost my meringue…I wasn’t gentle with it when I tried to peel off the parchment paper at the bottom…it’s feels like it’s gonna fall apart, so the parchment paper remains. 😀 Better luck next try:)

Make the sweetened whipped cream

Spread whipped cream on top then add the mango. I hope your Pavlova looks a lot better than mine. 😀 Enjoy 🙂

A look inside 🙂 YUM

It’s not perfect but it’s still so delicious 😛

Mango Pavlova

0 from 0 votes
Course: Baking, Cake, Dessert
Cuisine: Australia, New Zealand
Keyword: how to bake mango pavlova, mango based cake, mango based dessert, mango pavlova, mango pavlova recipe
Servings: 4 people
Author: Olive
This is my first time to make a pretty successful Pavlova. I tried before but my inexperience as a baker made me fail and I never dared tried again until last week when I invited some friends and their family over.
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Ingredients (click ingredient to buy it)

FOR THE CAKE:

FOR SWEETENED WHIPPED CREAM:

FOR THE TOPPING:

  • 2 pcs Ripe Mangoes large size / peeled and sliced into cubes

Instructions

  • Preheat the oven to 180 degrees F.
  • 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).
  • 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.
  • 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 1 1/2 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.
  • 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! 🙂

FOR THE SWEETENED WHIPPED CREAM:

  • 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.
  • Do not overbeat (yield: 1 cup).

Notes

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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

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