Mango Pavlova

Mango Pavlova

A couple of posts ago I mentioned a recent trip to Riverford Field Kitchen in Devon, where amongst other delights there was a beautifully light but deeply satisfying Mango Pavlova.  Amidst the chaos of sunday lunch yesterday we decided to give it a go, so here’s our version:

Meringue
6 egg whites
300g caster sugar
1 teaspoon balsamic vinegar

Topping
500ml double cream
2 mangoes
1 tsp caster sugar

 

  1. Preheat oven to 180 C (fan oven)
  2. Beat the egg whites until soft peaks form, then add the sugar gradually, continue beating until shiny and stiff.
  3. Add the balsamic vinegar and gently fold through until thoroughly mixed.
  4. Put onto a large baking sheet or baking tray into a vaguely rectangular shape – don’t smooth over, leave the top fairly rough.
  5. Put in the oven and immediately turn the heat down to 150 C.
    Cook for about 1 hour 10 minutes. The meringue will be ready when the edges are crisp but light pressure on top should suggest softness underneath.
  6. While the meringue is cooking, peel and chop 1 mango roughly.  Add 1tsp sugar Puree with a stick blender and set aside in the fridge.
  7. When the meringue is cooked, turn off the oven, open the door and allow to cool (this prevents the meringue from cracking excessively).
  8. Whip the double cream and spoon onto the cooled meringue base evenly.
  9. Chop the other mango into 1cm cubes (or smaller), scatter over the cream and pour the reserved mango coulis over the top. Serve immediately.

Tips

– For beating egg whites use a glass, ceramic or a metal bowl ideally (or best of all, copper) – plastic bowls can harbour tiny droplets of oil which can stop the whites from beating correctly.

– The size and form of the meringue is up to you – ours was a rectangle, you could make a circle if you like. It’s also up to you whether you smooth over the top or leave it rough – the method above gives an ‘undulating landscape’ of meringue which results in thicker and thinner areas of cream and topping, and makes for an interesting contrast.

– Children may appreciate some additional sweetening in the mango coulis, so add another teaspoon of caster sugar to the mix.

– If you don’t allow it to cool in the oven (we didn’t, it was in the midst of cooking sunday lunch), it’s not a disaster, you’ll just get more cracking.

– While we’re being honest, we could also have made our meringue a bit thicker.  The balance of flavours was perfect, but you can always afford more squishy meringue goodness…