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Mini pavlovas topped with fresh mango slices on a white plate.

Mini Pavlovas with Mango

Delicious and visually stunning mini pavlovas topped with whipped cream and fresh mango, perfect for impressing guests or indulging your sweet tooth.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: International
Calories: 150
Ingredients Method Notes

Ingredients
  

For the meringues
  • 4 units egg whites Use room temperature eggs for better volume.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract For flavor.
  • 1 teaspoon cornstarch Helps stabilize the meringues.
  • 1 teaspoon white vinegar Helps to stabilize egg whites.
For the topping
  • 1 cup heavy cream Whip until soft peaks form.
  • 2 tablespoons powdered sugar For sweetening the whipped cream.
  • 1 unit ripe mango, diced Fresh mango adds a juicy sweetness.
  • to taste units Fresh mint leaves For garnish.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites until soft peaks form.
  3. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
  4. Gently fold in the vanilla extract, cornstarch, and vinegar.
  5. Spoon the meringue mixture onto the prepared baking sheet, forming small nests with a slight well in the center.
Baking
  1. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.
Assembly
  1. In another bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Once cooled, fill each meringue nest with whipped cream and top with diced mango.
  3. Garnish with fresh mint leaves before serving.
  4. Enjoy!

Notes

Store unfilled pavlovas in an airtight container for up to two days. Fill them just before serving for the best results. You can freeze the meringue nests for about one month; just let them thaw before filling.