Passionfruit Mango Pavlova

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This simple passionfruit mango pavlova with its crunchy edges and pillowy centre is the perfect summer dessert.

Topped with whipped cream and sweet, juicy fresh fruit, this is a showstopper of a dessert, but is so easy to make!

This easy mango pavlova is the best summer dessert! Whether you are looking for a light Christmas dessert, or to serve at summer BBQs or parties, you cannot beat a pavlova!

With its delicate crunchy edges and light marshmallow centre topped with sweet cream, fresh mango and bursts of zingy passionfruit, this mango passionfruit pavlova screams summer! Like my no-bake mango cheesecake, strawberry trifle, or lemon cheesecake, it is perfect for entertaining.

Why You’re Going To Love This Recipe

Passionfruit mango pavlova is about as summery and festive as you could get!

• Easy recipe – this pavlova is a quick and easy recipe to prepare, no baking required.
• Always popular – a pavlova is always loved by kids and adults alike!
• Great for parties – not only does it look amazing and feed a crowd, but the pavlova can be made ahead – just decorate with cream and fruit before serving!
• Gluten free dessert – perfect for those on a gluten-free diet.
• Conventional and Thermomix – both methods are included in the recipe card at the end of the post.

What You Need

You need just a handful of basic ingredients to make this mango and passionfruit pavlova!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Egg whites – I use large sized eggs which weigh approx 60g each.
• Caster sugar – also known as superfine sugar. This is used in the pavlova and the whipped cream.
• Cornflour – also known as cornstarch. This helps the meringue stay soft and pillowy in the centre.
• White vinegar – or substitute with white wine vinegar.
• Vanilla extract – or vanilla bean paste, for extra flavour.
• Thickened cream – or heavy or whipping cream. Use full-fat cream.
• Mango slices – you can use sliced fresh mango, or tinned mango slices.
• Passionfruit pulp – you can use a small tin of passionfruit pulp, or use fresh passionfruit to decorate this passionfruit mango pavlova.

Equipment Required

Everyday baking equipment is all that’s required for this summery pavlova dessert.

• Large baking tray lined with baking paper – for baking the pavlova on.
• 23cm round cake tin – for drawing around to make a guide for the pavlova.
• Hand held beaters, stand-mixer or Thermomix – for whisking the pavlova mixture.
• Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

It takes just 15 minute to prepare this passionfruit mango pavlova recipe. Make it a day or two ahead for the easiest summer party dessert!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Preheat oven to 150 degrees celsius (fan-forced). 

Line a large flat baking tray with baking paper. Use a round 23cm cake tin to draw a circle onto the baking paper (this will be your guide for the pavlova mixture). Set aside.

Step 1 – Separate The Eggs

Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl. Set the yolks aside for another use, or freeze them.

Step 2 – Whisk The Egg Whites

Place the egg whites into a large, clean and dry mixing bowl. Beat using hand-held beaters or a stand-mixer until soft peaks have formed. 

Add the caster sugar, 1 tablespoon at a time, beating well between each addition. Continue beating until the mixture is very thick, glossy and no granules of sugar remain. 

Add the cornflour, white vinegar and vanilla extract and beat to combine. 

Step 3 – Shape The Pavlova

Spread the mixture onto the prepared tray, using a spatula to move the mixture to the edges of the circle. Use the spatula to shape the mixture into a dome-like shape with slightly higher edges. Use the spatula to flatten the top. 

Step 4 – Bake

Reduce oven temp to 100 degrees celsius (fan forced). Place the pavlova into the oven for 1 hr and 30 minutes. 

DO NOT OPEN THE OVEN DOOR AT ANY STAGE!

Turn the oven off and leave the door closed until the pavlova is completely cold (overnight is best).

DO NOT OPEN THE OVEN DOOR DURING COOKING OR COOLING!

Doing so, will cause the pavlova to collapse. 

Store the pavlova in an airtight container at room temperature until ready to decorate and serve. 

Step 5 – Decorate The Pavlova

To make the whipped cream, place the cream, caster sugar and vanilla extract into a large mixing bowl and whip until firm peaks have formed. 

Gently spread the whipped cream over the top of the pavlova. 

Decorate with fresh or tinned mango slices, passionfruit pulp, and blueberries (optional).

Expert Tips

The secret to passionfruit mango pavlova is to cook in a slow oven with no peeking!

• Eggs – choose 60g eggs and then separate the whites from the yolks.
• Make sure you don’t get any yolk in with your egg whites – this will stop the egg whites from whipping up.
• Adding the caster sugar a little at a time and beat well in-between each addition to help stop the pavlova from weeping.
• Oven temperature – by cooking the pavlova at a low temperature, this ensures that it stays a pretty white colour.
• DO NOT open the oven door during cooking or cooling – doing so will cause the pavlova to collapse. 
• Use the leftover egg yolks to make custard, lemon curd or tiramisu.
• Don’t add too much fruit on top as the weight may cause the pavlova to collapse.
• Storage – store the cooled undecorated pavlova in an airtight container at room temperature for up to 1-2 days.
• Once decorated with whipped cream and fruit, the pavlova is best served straight away.

FAQs

What is the difference between meringue and pavlova?

A pavlova is a type of meringue with a pillowy marshmallow centre. Other meringues can be crisp all the way through or with a slight chew to the centre, but only a pavlova has that soft and light centre.

What does vinegar do in a pavlova?

Adding vinegar makes the meringue more stable. The acid helps strengthen the egg whites and tfore helps stop them from collapsing.

Can I make passionfruit mango pavlova ahead of time?

You can make the pavlova base 1-2 days ahead and store in an airtight container, but once the pavlova is topped with fruit and cream it is best served straight away.

Related Recipes 

Entertaining this summer? Here are some more of my most popular summer dessert recipes:

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Passionfruit Mango Pavlova

A simple, step-by-step Passionfruit Mango Pavlova recipe! Perfect for Christmas and summer BBQs!

Course: Dessert
Cuisine: Australian recipe
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 16 serves
Calories: 143kcal

Ingredients

For The Pavlova

1. 6 egg whites see notes
2. 275 g (1 ¼ cups) caster sugar
3. 1 tbs cornflour
4. 1 tsp white vinegar
5. 1 tsp vanilla extract

For The Cream

1. 300 ml thickened cream
2. 15 g (1 tbs) caster sugar
3. 1 tsp vanilla extract

For Decorating

1. mango slices
2. passionfruit pulp

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Instructions

1. Preheat oven to 150 degrees celsius (fan-forced).
2. Line a large flat baking tray with baking paper. Use a round 23cm cake tin to draw a circle onto the baking paper (this will be your guide for the pavlova mixture). Set aside.
3. Place the egg whites into a large, clean and dry mixing bowl. Beat using hand-held beaters or a stand-mixer until soft peaks have formed. If using a Thermomix: Insert the Butterfly and add the egg whites. Whisk for 3 minutes, 37 degrees, Speed 3.5 (MC removed).
4. Add the caster sugar, 1 tablespoon at a time, beating well between each addition. Continue beating until the mixture is very thick, glossy and no granules of sugar remain. If using a Thermomix: Set the Thermomix to mix for 4 minutes, Speed 3. Add 1 tbs of caster sugar at a time through the MC hole.
5. Add the cornflour, white vinegar and vanilla extract and beat to combine. If using a Thermomix: Add the cornflour, white vinegar and vanilla extract and mix for 20 seconds, Speed 3 (MC removed).
6. Spread the mixture onto the prepared tray, using a spatula to move the mixture to the edges of the circle. Use the spatula to shape the mixture into a dome-like shape with slightly higher edges. Use the spatula to flatten the top.
7. Reduce oven temp to 100 degrees celsius (fan forced). Place the pavlova into the oven for 1 hr and 30 minutes. DO NOT OPEN THE OVEN DOOR AT ANY STAGE!
8. Turn the oven off and leave the door closed until the pavlova is completely cold (overnight is best).DO NOT OPEN THE OVEN DOOR DURING COOKING OR COOLING! Doing so, will cause the pavlova to collapse.
9. Store the pavlova in an airtight container at room temperature until ready to decorate and serve.
10. To make the whipped cream, place the cream, caster sugar and vanilla extract into a large mixing bowl and whip until firm peaks have formed. If using a Thermomix: Place the butterfly into the Thermomix. Pour in the cream, caster sugar and vanilla extract and mix on Speed 3 until whipped to your liking (keep an eye on it and stop mixing as soon as the cream is whipped). 
11. Gently spread the whipped cream over the top of the pavlova.
12. Decorate with fresh or tinned mango slices and passionfruit pulp.

Notes

RECIPE NOTES & TIPS

• Eggs – use 60g eggs and then separate the wites from the yolks. 
• Make sure you don’t get any yolk in with your egg whites – this will stop them from whipping up.
• Adding the caster sugar a little at a time and beat well in-between each addition to help stop the pavlova from weeping.
• Oven temperature – cooking the pavlova at a low temperature ensures that it stays a pretty white colour.
• DO NOT open the oven door during cooking or cooling – doing so will cause the pavlova to collapse. 
• Use the leftover egg yolks to make custard, lemon curd or tiramisu.
• Don’t add too much fruit on top as the weight may cause the pavlova to collapse.
• Storage – store the cooled undecorated pavlova in an airtight container at room temperature for up to 1-2 days.
• Once decorated with whipped cream and fruit, the pavlova is best served straight away.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 24mg | Potassium: 37mg | Fiber: 0.004g | Sugar: 19g | Vitamin A: 277IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.04mg