Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Mango and Blueberry Pavlovas

Source: Food & Wine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 6
If apple pie is America's classic dessert, then this is Australia's. The meringues are a little tricky to cook since they need a short period of high heat to set and crisp the exterior and then a longer period at lower heat so the interior is set but still chewy. It's best not to make meringues on humid days when it is practically impossible to get anything other than a soggy result.
4 large egg whites, at room temperature
1 cup superfine sugar, plus more for sprinkling
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon pure vanilla extract
1 large ripe mango, peeled, fruit cut off the pit, thinly sliced
1 cup blueberries
1 cup heavy cream
Confectioners' sugar, for dusting
Mango and Blueberry Pavlovas Recipe at
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or foil. In a large bowl, beat the egg whites at medium speed until soft peaks form. Beat in the superfine sugar, I tablespoon at a time, and continue beating until the meringue is thick, glossy and stiff. Quickly beat in 2 teaspoons of the lemon juice, the cornstarch and the vanilla. Spoon the meringue into 6 evenly spaced mounds on the parchment-lined sheet. Using the tip of the spoon, make a well in each meringue.

Bake the meringues for 5 minutes, or until slightly dry and set. Reduce the temperature to 225 degrees F. Bake for 1 hour. Turn off the oven and leave the meringues in the oven for I hour with the oven door closed. The meringues should be perfectly white and crisp on the outside but chewy inside.

Toss the mango slices and blueberries with the remaining 1 teaspoon of lemon juice and sprinkle with superfine sugar if desired. Set the meringues on dessert plates. Whip the heavy cream and spoon onto the meringues. Top with the mango slices and blueberries, sift confectioners' sugar over the tops and serve at once.

MAKE AHEAD: The meringues can be stored in an airtight container for up to 3 days, if the weather is not humid.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mango Desserts
 Meringue Desserts
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 326
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 47g
Sodium: 54mg
% Cal. from Fat: 41%
Cholesterol: 54mg
Protein: 4g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Christine, CA Reviewed: 06/13/2013
Easy and delicious
These are much easier to make than you might imagine, plus they are totally gluten-free! Note that you should add the corn starch in in order for the whites to really stiffen up the way they should. I was beating for quite a while before I figured this out. Not super clear in the instructions. Other than that, they were super easy and delightful to eat! You can also sub in other fruit to top if you'd like.
7 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.