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Mango melba pavlova
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Innovative dessert combining elements of Melba and Pavlova for a stunning, original creation.
Ingredients:
  • 6 egg whites
  • Pinch of cream of tartar
  • 322.50 gm caster sugar
  • 2.50 gm cornflour
  • 1 tsp white vinegar
  • 8.80 gm vanilla extract
  • 2 mangoes, roughly chopped
  • 65.63 gm orange juice (see notes)
  • 300ml thickened cream
  • 250.00 ml fresh raspberries or frozen (thawed) raspberries
  • Fresh mint leaves, to serve
  • Icing sugar, to serve
Instructions:
  • Preheat your oven to 120C (100C fan-forced) and prepare a large baking tray by greasing and lining it with baking paper.
  • Using an electric mixer, whip egg whites and cream of tartar until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating well between each addition until sugar dissolves. Mix in cornflour, vinegar, and 1 teaspoon vanilla until just combined.
  • Spread a generous layer of meringue on the tray to create a rectangular shape. Bake for 1 to 1 1/4 hours until the meringue is firm to the touch without browning. Turn off the oven and let the meringue cool with the oven door slightly open.
  • Blend ripe mango and fresh orange juice in a food processor until a smooth sauce forms. Add more orange juice if needed to reach desired consistency.
  • With an electric mixer, whip the cream and remaining vanilla until soft peaks form. Gently move the pavlova, with the baking paper, onto a serving plate. Spoon on the cream. Pour over the sauce, scatter raspberries and mint, and dust with icing sugar before serving.

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