Pavlova With Mango Puree And Berries Recipe

Name: Pavlova With Mango Puree And Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing the pans; Flour for dusting the pans; 6 egg whites; 1/2 teaspoon salt; 1 1/2 cups superfine sugar; 3 teaspoons cornstarch; 3 teaspoons cider vinegar; 2 large ripe mangos; 2 cups whipping cream; 1 pint cleaned blueberries; 1 pint cleaned raspberries

Servings: persons

1
Preheat the oven to 250 degrees.
2
Butter and flour a cookie sheet and the ring of a bottomless nine-inch springform mold.
3
Set the ring in the center of the cookie sheet.
4
Beat the egg whites and the salt in a mixing bowl until foamy.
5
Add the sugar, one tablespoon at a time, while continuing to beat the egg whites, until shiny and stiff.
6
Do not overbeat or they will be dry and grainy.
7
Dissolve the cornstarch with the cider vinegar in a small bowl.
8
Fold the mixture into the egg whites.
9
Spoon the egg-white mixture into the prepared mold and build it up along the sides approximately one inch thick, leaving a one-inch depression in the center.
10
Bake for one and one-half hours and cool.
11
The meringue will sink away from the crust while cooling; do not be concerned.
12
When the meringue is completely cool, unmold by removing the ring gently, and loosen the bottom of the meringue shell from the cookie sheet with a knife or spatula.
13
Put the shell on a serving plate.
14
Peel the mangos and cut the flesh away from the pits.
15
Puree it in a food processor or blender.
16
Whip the cream in a chilled mixing bowl until it forms a stiff peak.
17
Fill the depression in the middle of the meringue with the mango puree.
18
Spread the whipped cream on the meringue, starting from the sides and leaving a three-inch circle of the mango puree exposed in the center.
19
Garnish the edge and sides of the cake with the blueberries and raspberries.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Butter for greasing the pans, Flour for dusting the pans, 6 egg whites, 1/2 teaspoon salt, and more.

Yes, Pavlova With Mango Puree And Berries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pavlova With Mango Puree And Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions