Mango, Lime & Coconut Smashed Pavlova

Mango, Lime & Coconut Smashed Pavlova

This pavlova recipe is a family favourite for special occasions. We always make sure there’s room to eat pav after our big holiday meal (which isn’t so hard despite full tummies). This version from Gather & Feast uses mango and lime for the topping which is such a yummy combination. In the author’s words, ‘These flavour combinations just scream summer. And the great thing about a smashed pav is you really can’t mess it up.’

 

Mango, Lime & Coconut Smashed Pavlova

 

Meringue

6 egg whites

1 ¾ cups castor sugar

1 tsp white wine vinegar (or apple cider vinegar or lemon juice)

400 ml whipping cream/thickened cream

200 ml crème fraîche

2 tbsp castor sugar

1 tbsp vanilla bean paste or vanilla extract

 

Toppings

3 mangoes, sliced

Zest of 2 limes

¼ cup toasted coconut flakes

50g white chocolate, finely chopped

 

Meringue

Preheat your oven to 150°C/300°F (fan-forced).

Whip the egg whites on medium speed in a large bowl using a stand mixer or hand beaters until soft peaks form (2-3 minutes). Gradually add the sugar to the egg whites (whipping the whole time) by adding 1 tablespoon at a time, waiting 20-30 seconds between each addition.

Once all the sugar is incorporated, whip the mixture on medium speed for 6 minutes. Next, add the vinegar or lemon juice and beat for a further 3-4 minutes. The final egg white mixture should be really thick and glossy with no grit from the sugar.

Line a large baking tray with baking paper. Scoop the meringue into a large mound in the centre of the tray and shape it into a round shape, spreading out lightly with a spatula. Using the spatula around the outside of the meringue, create sweeping up motions to create a rounded and tall edge.

Lower the oven temperature to 110°C/230°F (fan-forced) and bake for 2 hours.

Turn the oven off and leave the meringue in the oven with the door closed to completely cool. This step is important, don't be tempted to remove the meringue any earlier. Leaving it overnight is a great way to ensure it’s completely cooled, otherwise, 4-5 hours should be enough.

Remove the meringue from the oven once it’s cool. Now whip the cream, crème fraîche, sugar and vanilla until stiff peaks form.

Whip on a low to medium speed or by hand, ensuring the cream stays smooth and doesn’t curdle or over-mix.

Smash the top of the meringue and set aside a few of the smashed pieces to add to the cream later.

Dollop the vanilla cream over and into the meringue. Top with the smashed meringue pieces, sliced mangoes, lime zest, toasted coconut, and finely chopped white chocolate. Serve straight away and enjoy!

 

 

Images- 

1. The Mango, Lime & Coconut Smashed Pavlova

 

 

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