This is a beautifully fresh summer recipe that is a magnificent table display for your guests. I liken it to ‘Mount Fuji’ because of how I layered mounds of meringue, cream, and succulent mango and passionfruit. Mango desserts are ideal for summertime entertaining for their fresh taste and colorful look. Try some of my other mango desserts!
Mango ‘Mount Fuji’ Passionfruit Pavlova
- 1 pint diced mango
- 1 cinnamon stick
- 1/4 Tblsp water
- 1/4 cup sugar
- 1 vanilla pod, plus seeds
- 1 passionfruit
- 8 egg whites (4 egg whites for base, 4 egg whites for meringue top)
- 1 tsp apple cider vinegar
- pinch cream of tartar
- 2 pinch of salt (1 pinch for base, 1 pinch for top)
- 2 cups sugar (1 c for base, 1 c for meringue top)
- 1 cup heavy whipping cream *you can use a dairy alternative here
- In a skillet or saucepan, combine the mango, water, 1/4 cup sugar, cinnamon stick, seeds from a vanilla bean pod, and the pod, and cook on medium heat for about 20mins or until the mango becomes sticky and browned.
- Preheat the oven to 275F. Line a baking tray with parchment paper.
- In a stand-mixer using the whisk attachment, whisk 4 egg whites on high. Add the apple cider vinegar, and a pinch of salt.
- When the egg whites begin to thicken, slowly add 1 cup of sugar, 1 tblsp at a time.
- Whisk until stiff peaks form. Spoon the mixture onto the parchment paper forming a round circle, and form the sides slightly higher than the center.
- Bake for 30mins. Then turn off the oven and allow to bake for another 40mins.
- Remove from oven and allow to cool completely.
- Whisk the heavy cream on high until it becomes whipped cream. If you would like it to be sweet, add a few tablespoons of sugar to taste.
- Top the pavlova with cream, then the cooked mango (taking out the cinnamon stick and vanilla pod), and place in the fridge while preparing the meringue topping.
- Preheat the oven to broiler on high. Prepare a baking sheet with parchment paper.
- In a stand-mixer, whisk the remaining 4 egg whites on high. Add a pinch of salt and the cream of tartar. Whisk until stiff peaks form.
- Spoon the meringue onto your prepared baking sheet in a fluffy, obscure shape. Place under the broiler for 5mins, or until the peaks brown. Remove from oven and allow to cool.
- Remove the pavlova from the fridge, and finally place the meringue on top. Place the reserved vanilla pod on top.