Australia Vegetarian Recipes

The Flavors of Summer – Beachy Mango and Passion Fruit Pavlova Recipe

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Introduction: Indulge in the flavors of summer with this delightful Mango and Passion Fruit Pavlova. Inspired by the sunny beaches of Australia, this dessert features a delicate meringue base that’s crispy on the outside and soft on the inside, topped with pillowy whipped cream, luscious fresh mango slices, and a tangy drizzle of passion fruit. The contrasting textures and vibrant flavors make this pavlova a perfect treat for any occasion.

Ingredients: For the Meringue:

  • 4 large egg whites, at room temperature
  • 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 sliced
  • 4-5 passion fruits, pulp scooped out


1. Preparing the Meringue:

  • Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  • In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
  • Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Beat until the meringue is glossy and stiff peaks form.
  • Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula.

2. Shaping and Baking:

  • Spoon the meringue onto the prepared baking sheet, forming a circular shape with slightly raised edges to hold the toppings.
  • Use the back of a spoon to create a well in the center of the meringue, leaving space for the cream and fruits.
  • Place the baking sheet in the preheated oven and immediately reduce the temperature to 250°F (120°C).
  • Bake for about 1.5 to 2 hours, or until the meringue is crisp on the outside and is easily lifted off the parchment paper. The interior should remain marshmallowy.

3. Whipped Cream Topping:

  • While the meringue is baking, prepare the whipped cream. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Be careful not to overwhip.

4. Assembling the Pavlova:

  • Once the meringue is fully baked, remove it from the oven and let it cool completely on the baking sheet.
  • Carefully transfer the cooled meringue to a serving platter.
  • Spread the whipped cream over the meringue, filling the well you created earlier.

5. Adding Mango and Passion Fruit:

  • Arrange the sliced mangoes on top of the whipped cream.
  • Cut the passion fruits in half and scoop out the pulp. Drizzle the passion fruit pulp over the mangoes and the pavlova.

6. Serving:

  • Serve the Mango and Passion Fruit Pavlova immediately, as the meringue may start to soften over time.
  • Slice the pavlova into portions and enjoy the delightful combination of flavors and textures.


  • Ensure the bowl and beaters for whipping the egg whites are completely clean and free from any traces of grease to achieve the best meringue consistency.
  • Adding sugar gradually to the egg whites helps create a stable meringue.
  • You can make the meringue base a day ahead and store it in an airtight container, but assemble it with toppings just before serving.
  • Use ripe but firm mangoes for easy slicing and arranging.
  • If passion fruits are not available, you can substitute with a passion fruit puree or other tropical fruit coulis.

Cooking Time:

  • Preparation: 20 minutes
  • Baking: 1.5 to 2 hours
  • Assembly: 10 minutes

Total Time: Approximately 2.5 to 3 hours

Enjoy the tropical flavors of this Mango and Passion Fruit Pavlova, a dessert that’s as beautiful as it is delicious!

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