The moment I first tried pavlova, I was completely captivated. Picture this: a crisp meringue shell that shatters beautifully, giving way to a luscious, creamy center. This pavlova with mango cream, blueberries, and banana is everything you ever dreamed of and more! As I crafted this dessert one sunny afternoon, the tropical taste of mango paired with the tartness of fresh blueberries whisked me away to a sun-soaked beach.
This dessert isn’t just a feast for the senses; it’s surprisingly easy to make. With just a handful of ingredients, you can create something that looks elegant enough for any special occasion or simply to treat yourself after a long day. Imagine impressing your guests with a dessert that seems complex but comes together with delightful simplicity. Whether it’s for a festive gathering or just to satisfy a sweet tooth, this pavlova is sure to become a go-to recipe in your home. Ready to elevate your dessert game? Let’s dive into the magic of making this show-stopping treat!
Why Will You Love Pavlova with Mango Cream?
Decadent Layers: The crunchy meringue shell provides a delightful contrast to the silky mango cream, making each bite an indulgent experience.
Tropical Twist: With fresh mango, blueberries, and banana, this dessert embodies the essence of summer, no matter the season.
Easy to Impress: Despite its elegant appearance, this recipe is straightforward, perfect for both novice and experienced bakers.
Customizable Delight: Feel free to swap in your favorite fruits or even add a drizzle of chocolate for an extra treat!
Crowd-Pleasing: This pavlova is always a hit at gatherings, leaving your guests in awe of your baking prowess.
Make Ahead: Prep the meringue ahead of time; the easy assembly lets you enjoy more time with your friends and family.
Pavlova with Mango Cream Ingredients
For the Meringue
• 6 egg whites – Ensure they’re at room temperature for better volume.
• 330 g superfine sugar – Use superfine for a smoother meringue texture.
• 1/2 tsp white wine vinegar – This helps stabilize the meringue.
• 1 tbsp cornstarch – Adds lightness and keeps the meringue chewy inside.
For the Mango Cream
• 200 ml whipping cream – Whip to soft peaks for a light texture.
• 80 g diced mango – Fresh mango adds a tropical flavor to the cream.
• 1/2 tbsp powdered sugar – Balances the sweetness without adding graininess.
• 1 tsp vanilla extract – Enhances the flavor profile beautifully.
For the Toppings
• 100 g fresh blueberries – Bursting with juicy flavor and a pop of color.
• 1/2 banana (sliced) – Adds sweetness and creaminess to each bite.
• Mint leaves for decoration – A fresh, vibrant touch to your pavlova.
• Pansies for decoration – Edible flowers add visual appeal and elegance.
For the Lime Curd
• 100 ml lime juice – Provides a zesty kick that complements the mango.
• 120 g sugar – Sweetens the tartness of lime for a perfect balance.
• 30 g butter – Adds richness to the curd for a silky finish.
• 3 egg yolks – Enriches the curd, making it luscious.
Dive into making this delightful Pavlova with mango cream, blueberries, and banana, and experience the joy of creating a stunning dessert that is as fun to make as it is to eat!
How to Make Pavlova with Mango Cream
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Separate the egg whites from the yolks. Use a clean, dry bowl for beating the egg whites. Beat them with an electric mixer until soft peaks form, looking fluffy and slightly stiff.
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Gradually add the superfine sugar while mixing continuously. Keep going until the sugar is completely dissolved, and the meringue feels smooth and glossy to the touch.
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Fold in the white wine vinegar and cornstarch gently. This helps stabilize the meringue and gives it a light, airy texture.
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Transfer the meringue to a baking tray lined with parchment paper. Draw a circle for guidance and shape the meringue base, leveling the top for a beautiful finish.
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Bake in the preheated oven at 120°C (250°F) for 1 1/2 hours or until the meringue is dry to the touch and just faintly golden.
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Cool the meringue in the oven. Turn off the oven and leave the door slightly open until the meringue has cooled completely to room temperature.
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Combine the lime juice, sugar, and butter in a small saucepan over a double boiler. Stir to dissolve completely, creating a zesty mixture.
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Whisk the egg yolks lightly in a separate bowl. Once your lime mixture is smooth, transfer a spoonful of it to the egg yolks and whisk to combine.
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Gradually pour the egg mixture back into the hot lime mixture. Whisk continuously until thickened enough to coat the back of a spoon. Then set aside to cool.
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Blend the diced mango with powdered sugar and vanilla extract until smooth. This forms the deliciously fruity base of your mango cream.
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Whip the cream in a chilled bowl until soft peaks form. Gently fold in the mango purée until well combined and the mixture reaches hard peaks.
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Spread the mango cream over the cooled meringue base, creating a luscious, even layer atop your meringue masterpiece.
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Add the fresh blueberries and banana slices, then drizzle with the cool lime curd. Finish by garnishing with mint leaves and pansies for a stunning presentation. Keep refrigerated until serving.
Optional: Top with additional fresh fruit just before serving for extra flair.
Exact quantities are listed in the recipe card below.
Expert Tips for Pavlova with Mango Cream
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Egg Whites Matter: Ensure your egg whites are at room temperature for maximum volume. Cold eggs may result in a less stable meringue.
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Gradual Sugar Addition: Add sugar slowly while beating the egg whites. This ensures the sugar dissolves fully, preventing gritty texture in your pavlova.
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Don’t Rush Cooling: Leave the meringue in the oven with the door ajar to cool. This prevents cracks and preserves its crunchy exterior while allowing the inside to remain soft.
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Versatile Toppings: Feel free to switch out fruits like strawberries or kiwi for a different flavor profile, but keep the mango cream for the best results in your pavlova with mango cream.
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Avoid Moisture: Be cautious with the assembly; add toppings right before serving to maintain the meringue’s crispness. Moist fruits can quickly soften it.
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Practice Makes Perfect: If your first pavlova isn’t perfect, adjust your technique! Each attempt brings you closer to mastering this exquisite dessert.
What to Serve with Pavlova with Mango Cream?
Indulge in a delightful feast by pairing your pavlova with vibrant sides and sips that elevate this stunning dessert experience.
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Fresh Fruit Salad: A mix of seasonal fruits adds a refreshing contrast, enhancing the tropical notes of your pavlova. Each bite will burst with flavor!
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Coconut Sorbet: The creamy, frozen delight brings an extra layer of smoothness, perfectly complementing the lightness of the meringue while reinforcing that island vibe.
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Champagne: Sparkling wine elevates any celebration. The bubbles contrast beautifully with the pavlova’s texture, turning dessert into a jubilant occasion.
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Lemon Curd Tarts: Their tangy zest brings a delightful playfulness against the sweetness. A little bite-sized tart next to your pavlova creates a pleasing visual and taste experience, combining sweet and tart.
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Minted Lime Sparkler: A refreshing non-alcoholic drink with mint and lime matches the dessert’s flavor profile. Perfect for cleansing the palate between those luscious bites!
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Chai-Spiced Chai Latte: The warmth and spice from chai creates a lovely balance with the pavlova’s sweetness, inviting you to slow down and savor every moment at the table.
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Chocolate-Dipped Strawberries: These sweet treats offer a luxurious touch. Their richness pairs nicely against the airy lightness of your pavlova, making it a beautiful end to a meal or a decadent side.
Elevate your dessert experience with these thoughtful pairings. Enjoy the celebration of flavors that complement your pavlova with mango cream, blueberries, and banana!
How to Store and Freeze Pavlova with Mango Cream
Room Temperature: Keep any leftover meringue at room temperature for up to 1 day in an airtight container to maintain its crispiness.
Fridge: Store assembled pavlova in the fridge for up to 4 hours. The longer it sits, the soggier the meringue may become due to moisture from the cream and fruits.
Freezer: For freezing, wrap the meringue base tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Prepare the mango cream and toppings fresh when ready to serve.
Reheating: If you need to refresh the meringue, heat it in a low oven at 100°C (210°F) for about 10-15 minutes to restore some crunch before adding the mango cream.
Make Ahead Options
These delectable Pavlovas with mango cream, blueberries, and banana are perfect for meal prep enthusiasts! You can prepare the meringue up to 24 hours in advance by baking and then cooling it completely, ensuring it stays crisp. The lime curd can be made up to 3 days ahead; just store it in an airtight container in the refrigerator. As the assembly is quick, simply whip the cream and blend the mango just before serving to maintain freshness and flavor. For a stunning presentation, add the blueberries and banana slices right before serving, ensuring your pavlova looks and tastes just as delightful as if it were freshly made!
Pavlova with Mango Cream Variations
Feel free to get creative with this pavlova and make it your own; let’s explore some exciting twists!
- Dairy-Free: Substitute coconut cream for whipping cream to create a deliciously tropical vegan mango cream.
- Chocolate Drizzle: Add melted dark chocolate over the fruit layer for an indulgent touch; chocolate and mango pair beautifully!
- Berry Blend: Swap blueberries for raspberries or strawberries for a burst of tanginess and vibrant color.
- Citrus Twist: Incorporate zest from orange or lime into the mango cream for an extra zing and brightness.
- Nutty Crunch: Top with toasted almonds or pistachios for added texture and a lovely crunch.
- Spicy Kick: Sprinkle a pinch of cayenne or chili powder on the mango cream for an unexpected heat that’ll tantalize your taste buds.
- Herbal Infusion: Add a hint of basil or rosemary in the mango cream for a refreshing herbal note that elevates the dessert.
- Layered Design: Create a trifle version by layering mango cream, fresh fruits, and meringue pieces in a glass for a stunning presentation.
Pavlova with Mango Cream Recipe FAQs
How do I select the best egg whites for my pavlova?
Absolutely! For the best results, use fresh eggs whose whites are at room temperature. Room temperature egg whites whip up better than cold ones, giving you a fluffier meringue. Make sure that the egg whites are free from any yolk, as even a tiny amount can prevent them from reaching their full volume.
How long can I store leftover pavlova?
Very! You can store any leftover meringue at room temperature for up to 1 day in an airtight container to keep it crispy. However, if you have assembled your pavlova with mango cream and toppings, it’s best enjoyed within 4 hours in the fridge to prevent the meringue from becoming soggy.
Can I freeze the pavlova components?
Absolutely! To freeze the meringue, wrap it tightly in plastic wrap followed by aluminum foil. This keeps it fresh for up to 1 month. When you’re ready to enjoy, prepare the mango cream and toppings fresh to add right before serving. This helps preserve the delightful texture of the meringue.
What should I do if my meringue cracks?
Each attempt brings you closer! If your meringue cracks, don’t worry; this can happen for various reasons, such as oven temperature fluctuations or overbeating the egg whites. Just make sure to bake it at a consistent low temperature and allow it to cool gradually, keeping the oven door slightly ajar. Even if it cracks, just top it with plenty of mango cream and fruits, and it will still look stunning!
Is this pavlova safe for people with allergies?
Very! This pavlova does contain eggs and dairy which are common allergens. If you have guests with specific dietary restrictions or allergies, it’s best to check with them. You could try vegan alternatives for the cream, like coconut cream, but do not substitute the meringue easily as egg whites are essential for its structure.
Delicious Pavlova with Mango Cream, Blueberries and Banana Bliss
Ingredients
Equipment
Method
- Separate the egg whites from the yolks. Use a clean, dry bowl for beating the egg whites. Beat them with an electric mixer until soft peaks form.
- Gradually add the superfine sugar while mixing continuously until it's completely dissolved and the meringue feels smooth and glossy.
- Fold in the white wine vinegar and cornstarch gently.
- Transfer the meringue to a baking tray lined with parchment paper and shape it.
- Bake in the preheated oven at 120°C (250°F) for 1 1/2 hours.
- Cool the meringue in the oven until it reaches room temperature.
- Combine the lime juice, sugar, and butter in a saucepan over a double boiler and stir until dissolved.
- Whisk the egg yolks lightly and gradually pour the lime mixture into the egg yolks while whisking.
- Whisk until thickened, then set aside to cool.
- Blend the diced mango with powdered sugar and vanilla extract until smooth.
- Whip the cream until soft peaks form and fold in the mango purée.
- Spread the mango cream over the cooled meringue base.
- Add the fresh blueberries and banana slices, then drizzle with the lime curd.
- Garnish with mint leaves and pansies.