Australian Creamy Mango Pavlova
Pavlova can be made and stored in air-tight container the day before the party. Mango can be pureed the day before and refrigerated. If fresh mangoes are not available, three cans sliced mangoes, drained, can be used instead. Assemble up to 2 hours before serving, refrigerate. From Australian Women's Weekly
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 6egg whites
- 1 1⁄4cups caster sugar
- 3large ripe mangoes
- 2tablespoons Grand Marnier
- 1 1⁄4cups thickened cream
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DIRECTIONS
- Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating well after each addition; beat until sugar is dissolved. Beating should take about 10 minutes. Cut a 10" circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over foil. Bake at 120°C for 1½ hours or until meringue feels firm to touch. Turn oven off, leave door closed, allow pavlova to cool in oven.
- Carefully peel away foil, place pavlova onto serving dish. Puree 1 mango (or use 1 drained 16 oz can mangoes), add Grand Marnier. Whip cream until firm peaks form, fold in mango. Spread over pavlova, decorate with remaining sliced mangoes, kiwi fruit and strawberries, if desired.
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