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Mango Pavlova with Mango Rum Coulis

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.
Author: AmusingMaria


  • For Mango Rum Coulis
  • 1 cup small diced mangoes
  • 1/2 cup sugar adjust according to taste
  • 2 oz rum
  • 1/2 cup water
  • For Mango Pavlova
  • Pre-baked Pavlova bowls see recipe here
  • 1 1/2 cup cold heavy cream
  • 2 teaspoons confectioner's sugar sifted
  • Mangoes sliced crosswise


  • 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


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.