Mango pavlova is an airy, delicate dessert with a crisp meringue shell, a soft marshmallow-like center, silky home made mango curd, and luscious vanilla mascarpone cream. Topped with fresh, juicy mango slices and a hint of lime zest, every bite is a beautiful balance of sweetness, creaminess, and citrus.
I used Keitt mangoes because they’re sweet, firm, and wonderfully non-stringy, but any ripe, sweet mango variety will work beautifully. Don’t let the steps fool you — this dessert is easier than it looks! The meringue takes a little patience, but the rest comes together effortlessly.
Yield: 8–10 servings
Baking time: 1 hour 30 minutes, plus cooling time
Ingredients
1. Meringue
- 6 egg whites
- 390 g sugar (1¾ cups + 2 tbsp)
- 1 tsp vinegar or lemon juice
- 1 tsp vanilla paste
2. Mango curd
- 2 mangoes, peeled and chopped (about 400 g)
- 150 g sugar (¾ cup)
- Zest and juice of 1 lime
- 6 egg yolks
- 110 g cold salted butter, cut into small cubes
3. Vanilla mascarpone cream
- 500 ml heavy cream
- 2 tbs sugar
- 1 tbs vanilla paste
- 8 ounce mascarpone
4. Topping
- 2 mangos sliced
- Lime zest
Instructions
Meringue
1. Preheat the oven to 300°F (150°C).
2. In a clean mixing bowl, beat the egg whitesonmedium speed for 2–3 minutes, until soft peaksform.
3. Gradually add the sugar, 2 tablespoons at atime,waiting 20–30 seconds between additions.
4. Once all the sugar is added, continue beating for6minutes.
5. Add the vinegar and vanilla paste, then beatforanother 4 minutes, until the meringue is thick,glossy,and smooth.
6. Line a large baking tray with parchmentpaper.Spoon the meringue into a large mound andshape itinto a circle or rectangle about 2 inches high.
7. Place in the oven and immediately reducethetemperature to 230°F (110°C). Bake for 1 hour and30minutes.
8. Turn off the oven and leave the meringue insidewiththe door closed until completely cool,preferablyovernight.
Mango curd
9. Blend the mangoes, sugar, lime juice, and limezestuntil smooth.
10. Pour the mixture into a saucepan, add theeggyolks, and whisk until combined.
11. Cook over low heat, stirring continuously, forabout4 minutes, until thickened and gently bubbling.
12. Turn off the heat and stir in the cold butteruntilmelted and fully incorporated. Return to low heatforanother 30 seconds, stirring constantly.
13. Transfer to a bowl, cover with plastic wrappresseddirectly against the surface, and let coolcompletely.Refrigerate until ready to use.
Vanilla mascarpone cream
14. Beat the heavy cream, sugar, and vanilla pasteuntilsoft peaks form.
15. Add the mascarpone and beat until thick andfluffy.Refrigerate until ready to assemble.
Assembly
16. Carefully transfer the cooled meringue to aservingplatter.
17. Spread the vanilla mascarpone cream overthemeringue, followed by the mango curd.
18. Top with fresh mango slices and lime zest.
19. Serve immediately and enjoy!
storage
Wrap leftovers carefully and refrigerate for up to 3 days. The meringue will soften over time.