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Mini low-cal pavlovas with mango nice cream and berries recipes
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Mini low-cal pavlovas with mango nice cream and berries - a delightful crowd-pleasing dessert!
Ingredients:
  • 4 egg whites
  • 155g (3/4 cup) caster sugar
  • 1 lime, rind finely grated
  • 26.50 gm fresh lime juice
  • 5.00 gm gluten-free cornflour
  • 2 large bananas, chopped, frozen (see tip)
  • 250g frozen mango
  • 60ml (1/4 cup) unsweetened coconut milk
  • 1 fresh mango, thinly sliced
  • Fresh berries, to serve
  • Edible flowers, to decorate (optional)
Instructions:
  • Preheat the oven to 140°C/120°C fan forced. Trace eight 8cm circles on 2 sheets of baking paper, then place the paper ink-side down on 2 baking trays.
  • Whisk egg whites in a clean, dry bowl until soft peaks form using electric beaters with whisk attachment. Gradually add sugar, 1 tablespoon at a time, until sugar dissolves and mixture becomes thick and glossy. Beat in lime rind, 1 tsp juice, and cornflour until well combined. Be cautious not to overbeat.
  • Place dollops of meringue on the marked circles and shape them using a palette knife or back of a spoon, creating a slight well in the center of each. Bake for 1 hour, swapping trays halfway through, until crisp and dry. After baking, turn off the oven and cool the meringues inside with the door slightly ajar for 2 hours to ensure they are completely cooled.
  • In a food processor, blend together banana, frozen mango, milk, and the rest of the lime juice until the mixture is creamy and well combined, stopping to scrape the sides as needed. This should take about 3-4 minutes.
  • Garnish meringues with nice cream, fresh mango, berries, and optional flowers, and serve promptly.

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