| |

Delicious and Easy Tropical Pavlova With Mango Puree

A deliciously summery way to enjoy this classic dessert recipe. Tropical pavlova is packed with exotic fruits and drizzled with a quick mango puree. A great way to use up leftover egg whites that will please the whole family.

A tropical pavlova on an orange plant with ingredients surrounding it.

What Makes This Recipe Great!

  • A Summer Dessert – Get that feeling of summer flavours, even if you’re enjoying this tropical pavlova recipe all year round.
  • Use Up Leftovers – If you make a recipe that only needs the egg yolk, freeze the eggs white and save them for this recipe.
  • Adaptable – Want to use different fruit? You can top your pavlova any way you please with a variety of fruit that suits your tastes and the season.

About This Recipe – In More Detail

A simple meringue can be dressed up in so many ways and the combinations of fruit for pavlova recipes are endless. I love to think of summer, so creating a exotic pavlova made with tropical fruit seemed the way to go.

With a mixture of Fresh pineapple, passionfruit pulp, bright green kiwis and ripe mango you can have a delicious dessert recipe that everyone will love. I have made it even more eye-catching by creating a sweet mango puree that you can drizzle over the top along with some sprinklings of shredded coconut flakes for that extra special touch.

I don’t like wasting ingredients and often, I will try to use up what I can in other recipes. When I make Fresh pasta, for instance, I will save the egg whites to make tropical pavlova another day. And, what’s even better is that egg whites can be frozen so there’s no rush to make this recipe at all.

A tropical pavlova surrounded by decorative items and ingredients.

Equipment Needed

  • Measuring Spoons and Measuring Scales – This recipe will give you the best results if you accurately weigh out the ingredients for the fruit pavlova.
  • Hand-held Electric Whisk – I find it far too difficult to mix the egg white manually by hand, but if you have strong muscles and patience, it can be achieved. For ease, however, I recommend using an electric mixer or a stand mixer with a whisk attachment. The double cream can be whisked by hand however.
  • Large Mixing Bowl – A large bowl to whip up the egg whites inside. 
  • Large Baking Tray/Baking Sheet – Line it with baking paper/parchment paper to bake the meringue upon.
  • Large Spoon or Rubber Spatula – For transferring and shaping the meringue on the baking tray. You can use a metal or wooden spoon. If you wish, you can also pipe the meringue onto the tray with a piping bag and large nozzle fitted.
  • Sharp Knife and Chopping Board – To prepare the fresh fruit.
  • Food Processor – For blending the mango puree ingredients together.

Ingredients

A labelled photo of all the ingredients needed to make a tropical pavlova.
  • Egg Whites: I always save egg whites from other recipes that use egg yolks only. Egg white can freeze well. Just be sure that they are full defrosted and brought to room temperature before using. Alternatively, allow the whole eggs to come to room temperature before separating. Cold egg white takes much longer to whisk!
  • Caster Sugar: Gives the pavlova it’s sweetness. Use a white caster sugar or a golden caster sugar if you want the meringue to have a more golden colour.
  • Cream of tartar: Helps to stabilize the egg whites once whisked and prevents weeping (releasing liquid).
  • Vanilla extract: Adds a touch of vanilla flavour to the meringue.
  • Double cream (Heavy Cream): Used for a creamy base underneath the fresh fruit for added indulgence.
  • Icing Sugar: This is used to sweeten the cream before spreading it over the meringue base.
  • Tropical fruits: I am using a mixture of fresh fruits: kiwi, passionfruit, and pineapple but you can create any combination of fruit that you like.
  • Mango: One half is used to create a sweet puree drizzled over the assembled pavlova for that extra special touch.

Additions and Substitutions

Substitutions:

  • Caster Sugar – You can use granulated sugar or icing sugar (confectioners sugar) as a replacement. However, they both might give a slightly different texture to the end result.
  • Cream of Tartar – You can omit this ingredient if you don’t have it to hand. However, it does help to keep the structure of the meringue, so you might find yours a little more crumbly but still delicious.
  • Vanilla Extract: For a different flavour, try a little lemon extract or almond extract. For both of these substitutions only use a few drops, as the flavour is quite strong.
  • Double Cream: Whipping Cream or Greek Yoghurt can be used in it’s place.
  • Tropical Fruits: You can use any kind of fresh fruit combination you like. If you use a fresh fruit that has a tendency to turn brown, like banana slices. Toss them in a little lemon juice to prevent them going brown so quickly.

Additions:

  • Caramel Sauce: For an indulgent touch, drizzle over a little caramel sauce before serving.
  • Shredded Coconut: Sprinklings of shredded or desiccated coconut add another tropical element to your pavlova topping.
  • Fresh Mint Sprigs: Fresh mint leaves add a summery touch to the decoration on your dessert.
  • Toasted Nuts: Add a crunchy texture to your topping with some crushed, toasted nuts.


Step-By-Step Guide – How To Make Tropical Pavlova

Step 1: Preparation

  • Preheat the oven to 140°C (275°F) and line a large baking tray with baking paper.

Step 2: Whipping Egg Whites

  • Place the egg whites into a large mixing bowl and, using an electric whisk, begin whisking the eggs.
  • Once the egg whites have formed stiff peaks, reduce the electric whisk to a slower speed and gradually add the caster sugar until fully incorporated and the mixture looks glossy.
  • Add the cream of tartar and vanilla extract to the mixture.
Whipped egg whites in the glass bowl of a stand mixer with a whisk attachment.
The finished whipped egg whites with a hand holding the whisk attachment to show the texture.

Step 3: Shaping and Baking Meringue

  • Using a large spoon or rubber spatula, gently transfer the whisked egg mixture onto the prepared baking tray.
  • Spread the mixture into a circle shape, creating a crater in the centre by making the edges higher using a spatula or the back of a spoon.
  • Place the shaped meringue into the preheated oven and bake for an hour. Avoid opening the oven door during baking to prevent the meringue from cracking and collapsing.
  • Once baked, turn off the oven and leave the meringue to cool completely inside the oven.
A hand is using a spatula to place the whipped eggs onto a lined baking tray.
A hand is using spatula to shape the whipped egg white on a lined baking tray.

Step 4: Preparing Mango Puree

  • While the meringue cools, prepare the sweet mango puree. Place half of the mango into a food processor along with the lime juice and caster sugar. Blitz until smooth, then set aside.
A hand is using a knife to chop mango on a wooden chopping board.
A hand is holding the cup of a blender with the mango puree inside.

Step 5: Whipping Cream and Assembling

  • Whip the double cream with a teaspoon of icing sugar until thick, then spread it evenly over the centre of the cooled meringue base.
  • Slice the kiwi, pineapple, and remaining mango, and arrange them evenly over the cream layer. Dot the passionfruit seeds over the fruit and drizzle with the prepared mango puree.

Step 6: Serving

  • Serve the pavlova immediately.
A hand holding a whisk showing the texture of the whipped double cream.
A hand using a spoon to spread whipped double cream over the base of the Pavlova.
A hand is arranging the tropical fruit on top of the cream on the Pavlova.
A hand is spooning mango puree over the top of the fruit on the Pavlova.

FAQ

My meringue cracked while baking. What went wrong?

Opening the oven door during baking can cause the meringue to crack due to the change in temperature. Keep the oven door closed until it cools down completely.

Can I make the pavlova ahead of time?

The meringue shell can be made a day or two in advance and stored in an airtight container at room temperature. However, it’s best to assemble the pavlova with the cream and fruit toppings just before serving to ensure the meringue stays crisp.

How will I know when the meringue is done?

A crisp outer shell and light in weight when picked up are good indicators. You can also gently touch the meringue – it should feel light and firm, not sticky.

A tropical Pavlova on an orange plate with ingredients in the background.

Pro Tips and Guidance

  • Optimal Egg Whites – For a light and airy meringue, ensure your egg whites are as fresh as possible, free of any yolk or fat, and at room temperature. Whisk them gradually, starting on low speed and increasing as they become foamy.
  • Clean Bowl – If your mixing bowl is greasy, it will prevent the egg whites from whipping properly, make sure your whisk and bowl are both completely clean and free from any residue of fat or grease.
  • Leave The Oven Door Closed – Resist the urge to open the oven door! The low and slow bake is crucial for drying out the meringue without burning. Opening the door can cause the temperature fluctuation to crack the delicate meringue.
  • Assemble Before Serving: For the best presentation and results, assemble the pavlova just before serving. The meringue will stay crispier for longer this way.
A person is using a sieve to decorate the top of the tropical Pavlova with icing sugar.

Storage

Storage:

  • The meringue shell can be stored in an airtight container at room temperature for up to 1-2 days. However, the longer it sits, the more the crispness might deteriorate.
  • It’s best not to store the pavlova with toppings, but if you do have any leftover tropical pavlova, it’ll still taste good the next day, it just might be a little soggy.

Freezing:

  • I wouldn’t recommend freezing the assembled pavlova. The meringue will lose its crisp and delicate texture and become soggy.

Check Out These Fruity Dessert Recipes

An angled shot of the Raspberry Tiramisu with a serving cut out and placed on a white plate next to it.

Raspberry Tiramisu

A fresh tiramisu with no coffee or alcohol. It makes a great dessert for those summery days.

A front view of a slice of lemon cake on a white plate, with the rest of the cake in the background.

Lemon and Blueberry Drizzle Cake

A classic cake recipe with a twist. Fresh blueberries are added into the mix which compliment the flavours of the cake so well.

A silver bowl with a pink napkin, filled with doughnuts, strawberries and rose heads. There are more strawberry doughnuts on a cooling rack close by.

Strawberry Jam-Filled Doughnuts

A classic sweet recipe that makes a fun kitchen project for the weekend.

Download your Free Fridge/Freezer Inventory and Checklist

+ Bonus Top 10 Dinner Ideas!

A tropical Pavlova on an orange plate surrounded by ingredients.

Delicious and Easy Tropical Pavlova With Mango Puree

5 from 1 vote
An easy summer dessert that makes a great way to use up leftover egg whites from other recipes. Easily customisable and packed with exotic fruit flavours. Perfect for the whole family to enjoy.
Print Recipe Pin Rate Save
Course: Dessert
Cuisine: Australian
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Down Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 296kcal

Ingredients
  

  • 3 large Egg Whites
  • 175 g Caster Sugar
  • 0.25 tsp Cream of Tartar
  • 1 tsp Vanilla Extract
  • 150 ml Double Cream
  • 1 tsp Icing Sugar
  • 2 Kiwi
  • 2 Passionfruit
  • 200 g Pineapple

For The Sweet Mango Puree

  • 90 g Mango
  • 2 tbsp Caster Sugar
  • 1 tsp Lime Juice

Instructions

  • Preheat the oven to 140°C (275°F) and line a large baking tray with baking paper.
  • Place the egg whites into a large mixing bowl and, using an electric whisk, begin whisking the eggs.
  • Once the egg whites have formed stiff peaks, reduce the electric whisk to a slower speed and gradually add the caster sugar until fully incorporated and the mixture looks glossy.
  • Add the cream of tartar and vanilla extract to the mixture.
  • Using a large spoon or rubber spatula, gently transfer the whisked egg mixture onto the prepared baking tray.
  • Spread the mixture into a circle shape, creating a crater in the centre by making the edges higher using a spatula or the back of a spoon.
  • Place the shaped meringue into the preheated oven and bake for an hour. Avoid opening the oven door during baking to prevent the meringue from cracking and collapsing.
  • Once baked, turn off the oven and leave the meringue to cool completely inside the oven.
  • While the meringue cools, prepare the sweet mango puree. Place half of the mango into a food processor along with the lime juice and caster sugar. Blitz until smooth, then set aside.
  • Whip the double cream with a teaspoon of icing sugar until thick, then spread it evenly over the centre of the cooled meringue base.
  • Slice the kiwi, pineapple, and remaining mango, and arrange them evenly over the cream layer. Dot the passionfruit seeds over the fruit and drizzle with the prepared mango puree.
  • Serve the pavlova immediately.

Recipe Notes

  • Optimal Egg Whites: Fresh, yolk-free whites at room temp ensure light, airy meringue. Whisk gradually from low to high speed.
  • Clean Bowl: Ensure you have a spotless bowl & whisk to prevent greasy residue hindering egg white whipping.
  • Leave Oven Door Closed: Maintain low, consistent heat for perfect meringue texture. Avoid opening the oven to prevent cracks.
  • Assemble Before Serving: For optimal crispness, assemble the pavlova just before serving for the best presentation and texture.

Nutrition Estimate

Calories: 296kcal | Carbohydrates: 52g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 45mg | Potassium: 294mg | Fiber: 5g | Sugar: 46g | Vitamin A: 939IU | Vitamin C: 53mg | Calcium: 38mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating