Mango pavlova (without the cream!)

Following making the creme brulee, and the crumble custard tarts we had a copious amount of egg whites in the fridge. I decided that as we had a rather large, sweet smelling mango from the fruit and veg market nestling in the fridge that we’d make a caribbean style pavlova.

The recipe used for the pavlova base was a standard meringue recipe:

4 egg whites

225 golden caster sugar

1 teaspoon of cornflower

1 teaspoon of white wine vinegar

  • Start by preheating your oven. Ours is fan assisted so preheated to 160°C (use 180°C if you have a standard oven).
  • Whisk the egg whites in a clean bowl until the mixture forms shiny peaks that are quite stiff. Slowly add in a bit at a time the sugar beating constantly, until all the sugar is well mixed. Then add the cornflour and the white wine vinegar.
  • Continue whisking for a good 5 minutes, until the mixture has gone firm enough that when tipped upside down you don’t get any drips.

Line a baking tray with baking parchment, and then spoon on the meringue. I used a palette knife to get the top smooth as a base for my fruit.

Bake in the oven, immediately turn down the heat to 100°C, and bake for 1 & 1/2 hours.

    • Once finished, turn the oven off and leave the meringue in to gradually cool down
Once the meringue had cooled, I chopped up half of the mango and scattered on top of the meringue. I then halved some fresh limes and squeezed the juice over the mango, then finished the dessert with a sprinkling of dessicated coconut.

About kittenkirst

I'm a girl obsessed with all things food. Sweet, savoury, salty and everything inbetween captures my imagination! My favourite thing to do is spend hours leisurely reading from my cookbook collection and reading food blogs.....bliss! Feel free to have a nose at my blog and offer any suggestions or ideas!
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