Mango Pavlova with Whipped Cream

Name: Mango Pavlova with Whipped Cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 1/2 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 2 ripe mangoes, peeled and diced; Mint leaves for garnish (optional)

Highlighted under: Everyday Dessert Recipes

Indulge in the light and airy delight of Mango Pavlova with Whipped Cream, a dessert that perfectly balances sweetness and tropical flavor.

Created by

Emily

Last updated on 2025-12-12T19:30:50.477Z

This Mango Pavlova is a stunning dessert that features a crispy meringue shell topped with luscious whipped cream and fresh mango. Perfect for summer gatherings or special occasions, it’s a dish that’s sure to impress.

        Why You'll Love This Recipe
        Light and crispy meringue with a chewy center
Sweet, tropical mango adds a refreshing twist
Perfectly balanced with rich, whipped cream

      

The Perfect Dessert for Any Occasion

Mango Pavlova is an exquisite dessert that shines at any celebration, from birthday parties to holiday gatherings. Its elegant presentation and delightful flavors make it a showstopper on any dessert table. The lightness of the meringue contrasts beautifully with the creamy whipped topping and luscious mango, making each bite a refreshing experience.

Whether you're hosting a summer barbecue or a more formal dinner, this pavlova is sure to impress your guests. Its combination of textures—crispy on the outside and chewy on the inside—provides a satisfying mouthfeel that complements the sweet and tropical taste of ripe mangoes.

Tips for the Best Pavlova

To ensure a perfect pavlova, it’s crucial to start with clean, dry equipment. Any grease or moisture can prevent the egg whites from whipping up to their full potential. Use a glass or metal bowl, as plastic bowls may retain oils that interfere with the meringue's stability.

Additionally, room temperature egg whites whip better than cold ones. Allow your eggs to sit at room temperature for about 30 minutes before beginning. This small step will contribute to achieving those beautiful, stiff peaks that are essential for a successful pavlova.

Serving and Storing Pavlova

Mango Pavlova is best served immediately after assembly to prevent the meringue from becoming soggy. If you need to prepare it ahead of time, bake the meringue and store it in an airtight container for up to two days. Add the whipped cream and mango just before serving to maintain the texture.

If you have leftovers, store them in the fridge, but keep in mind that the meringue will lose its crispness over time. Alternatively, enjoy any extra components separately; the whipped cream and mango can be used in other desserts, such as parfaits or fruit salads.

Ingredients

For the Pavlova

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1/2 teaspoon vanilla extract

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
2 ripe mangoes, peeled and diced
Mint leaves for garnish (optional)

Make sure to prepare the mango and cream just before serving for the best texture and flavor.

Instructions

Prepare the Meringue

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat until the mixture is glossy and stiff peaks form. Gently fold in the vinegar, cornstarch, and vanilla extract.

Bake the Pavlova

Spread the meringue mixture onto the prepared baking sheet, forming a circle about 8 inches in diameter. Create a slight well in the center. Bake for 60 minutes or until the meringue is crisp on the outside. Turn off the oven and let it cool completely inside the oven with the door slightly ajar.

Prepare the Whipped Cream

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Be careful not to overwhip.

Assemble the Pavlova

Once the meringue is completely cool, carefully transfer it to a serving platter. Spoon the whipped cream into the center and top with diced mango. Optionally, garnish with mint leaves.

Serve immediately for the best texture, and enjoy the delightful combination of flavors!

Variations to Try

While the classic mango topping is delightful, feel free to experiment with other fruits as well. Fresh berries, kiwi, or passion fruit can provide different flavor profiles and stunning visual appeal. Mixing and matching your favorite fruits can make this recipe versatile enough for every season.

For a more decadent twist, consider adding a layer of chocolate ganache underneath the whipped cream or drizzling it over the top. The rich chocolate flavor pairs wonderfully with the sweetness of the mango, creating a luxurious dessert experience.

Nutritional Information

Mango Pavlova, while indulgent, can be a lighter dessert option compared to many cakes and pastries. The primary ingredients—egg whites and fruit—make it lower in fat and calories. Ripe mangoes offer a wealth of vitamins, particularly vitamin C, which supports your immune system and enhances skin health.

By using less sugar and incorporating fresh fruit, you can enjoy this delightful treat without the guilt. Keep in mind that portion control is key; savor a small slice to appreciate the flavors without overindulging.

Questions About Recipes

→ Can I make the pavlova a day in advance?

Yes, the meringue can be made a day ahead and stored in an airtight container. Assemble just before serving.

→ What can I use instead of mango?

You can substitute mango with other fruits like strawberries, kiwi, or passion fruit for a different flavor.

→ Why is my pavlova cracking?

Cracking can occur if the temperature is too high or if the meringue is overbaked. Make sure to bake at a low temperature.

→ How do I store leftovers?

Store any leftover pavlova in the fridge, but it’s best enjoyed fresh as the meringue will lose its crispness.