Pavlovas are made from a simple a basic meringue with the addition of vinegar and cornstarch.The addition of these two ingredients create a crisp exterior and marshmallowy interior texture that Pavlovas are known for. A traditional Pavlova makes use of berries and passion fruit curd. Since I always want to include Filipino ingredients in my recipes, a Mango Pavlova with Mango Rum Coulis resulted in a deliciously tropical summery dessert.
Philippine Mangoes also known as Carabao (Ka-ra-bow) or Manila mangoes are out of this world delicious. To quote Wiki “The mango variety was listed as the sweetest in the world by the 1995 edition of the Guinness Book of World Records.”
US groceries sell Manila mangoes from time to time but these appear to be grown outside of the Philippines. It is mentioned in Wiki that the term “Manila” is used for trade purposes.
I had Game of Thrones in my mind when decorating this Mango Pavlova with Mango Rum Coulis. I wanted it to be spiky, tall, wonky, and jagged. For other decorating ideas, I recommend slicing the mangoes thinly and creating a rosette in the middle of the pavlova.
Scroll through the pictures of this No Bake Peach Coconut Jam Summer Cake to see Rosette decoration.
Tips/Notes for Baking a Pavlova
- Pulse regular sugar in a food processor (5 to 10 times) to make the granules finer
- Wipe all tools with lemon or vinegar before using
- On parchment paper, trace circles – depending on preferred size of pavlova
- Remember to put pencil side down on baking sheet
- Bake the day before (leave pavlova in the oven)Do not open oven door while baking
- Leave in the oven to cool to prevent cracks
- The center of a baked pavlova sinks, this is natural
- Store in air tight container – I used large ziplock bags
How to Decorate a Pavlova
- Use an offset spatula to create Pavlova discs
- For bowls, make a pavlova mound, gently lift sides with offset spatula
- Correct layering prior to serving is pavlova – cream – fruit
- Avoid letting fruit touch pavlova directly
Note: The use of caster sugar and cream of tartar is not necessary. Use a food processor for regular sugar to make the granules finer.
PrintMango Pavlova with Mango Rum Coulis
Ingredients
For Mango Rum Coulis
For Mango Pavlova
Instructions
For Mango Rum Coulis
- Put all ingredients in a medium pot
- Bring to simmer on low-medium hat
- Reduce mixture until thick
- Add sugar according to taste
- Remove from heat, cool if necessary
- Place ingredients in a blender
- Blend until mixture is smooth
For Mango Pavlova with Mango Rum Coulis
- Whip cream until stiff peaks form
- Fold in confectioner’s sugar
- Place whipped cream in Pavlova bowl
- Decorate with Mangoes
- Serve with Mango Rum Coulis on the side
