Mango Pavlova Recipe: Light Meringue with Fresh Mango Topping

Melted white chocolate, mango, passion fruit and caramel combine in this simple, elegant pavlova. It’s light, fruity and perfect for summer entertaining.

Ingredients

For the meringue

• 6 medium free-range egg whites
• 300g/10½oz caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar

For the filling

• 250ml/9fl oz double cream
• 150g/5½oz white chocolate, melted
• 2 mangos, peeled, stone removed and flesh diced
• 5 fresh passionfruit, seeds and pulp scooped out
• a few mint leaves, to garnish

For the caramel

• 200g/7oz caster sugar
• 2 tbsp water

Preparation method

1. Preheat the oven to 140°C/280°F/Gas 1 for the meringue.

2. Place the egg whites in a clean, dry glass bowl and whisk until soft peaks form. Add half the caster sugar and whisk until the mixture is firmer, then fold in the remaining sugar until fully combined.

3. Gently fold the cornflour and white wine vinegar into the meringue with a spoon until evenly incorporated. Set aside briefly.

4. Line a baking tray with non-stick baking parchment. Using a large spoon, shape the meringue into a nest with a slight well in the centre. Bake for 10 minutes, then reduce the oven to 120°C/250°F/Gas ¼ and continue to cook for a further hour. Turn the oven off and leave the meringue inside to cool overnight in the residual heat. Remove and let cool completely before filling.

5. To make the filling, whisk the double cream until soft peaks form. Spread the melted white chocolate in the centre of the meringue nest, then spoon or pipe the whipped cream into the well. Scatter the diced mango over the cream and spoon the passionfruit pulp and seeds on top. Garnish with mint leaves.

6. For the caramel, combine the caster sugar and water in a non-stick pan and heat over medium until the sugar dissolves and turns a golden amber. Remove from the heat and allow to cool for 1–2 minutes, then drizzle carefully over the pavlova just before serving. Serve immediately for best texture.