Mango Pavlova with Coconut Cream

 Mango Pavlova with Coconut Cream




Eid Al Adha is right around the corner, and what better way to present a show stopper on your Eid dessert table with this marshmallowy Pavlova with contrasting and tropical flavors from the coconut, mangoes and cherries. The tropical flavor from coconut, the sweetness from the mangoes and sourness from the cherries marries so well together. I am not a big fan of Mango desserts, as Mango in itself is so delicious, but this one has my heart. Just perfectly delicious.
 
Egg whites are whipped to stiff peaks with the addition of sugar, which is then folded in with some lemon juice, corn flour, and vanilla essence. Plop the meringue mix over a baking sheet with a circle marking and bake it at the lowest temperature possible (140-150 deg c). If you are planning to make the pavlova for a party, prepare the Pavlova a day ahead, so that the Pavlova easily snaps out of the baking sheet after it cools down. The main step is to allow the Pavlova to sit in the oven even after the baking is done, for at least an hour or so. So that the texture of the Pavlova is retained, with a crispy outer cover and marshmallowy insides. 

For the coconut cream, I used Coconut milk powder (as I only had the milk powder in my pantry). You may use canned coconut cream, store it in the refrigerator and use it the next day, so that it is thick. I suggest to prepare the cream ahead of time and store it in the refrigerator, so that the cream thickens before scooping it over the pavlova. There is something about fresh cream that brings the essence to a dessert. I prefer fresh cream over any other creams in desserts. 

This dessert is definetly a must try, as there is no hard rule to follow in making shapes with the meringue. Play along and enjoy making this beautiful and deliciously refreshing dessert for your dessert table.



Ingredients : 

For the Pavlova:

  • 1/2 cup/ 4 Egg whites (must not contain egg yolks)
  • 1/2 cup - Fine sugar
  • 1 tsp lemon juice  
  • 1 1/2 tsp Corn Flour
  • 1 tsp Vanilla Essence
  • A pinch of salt

For the Coconut Cream:

  • 1/4 Cup of Coconut milk powder/ store bought Coconut Cream
  • 1-2 tbsp warm water
  • 100 gms Fresh Cream
  • 2- 3 tbsp Sweetened Condensed Milk 
  • 1 tbsp Dessicated Coconut

For the topping:

  • Mango, cubed and scooped
  • Sour Cherries
  • Mint leaves, for garnishing

Instructions :

  1. Make sure to wipe the bowl clean with lemon so that no grease remains in your mixing bowl, (if grease remains, the egg whites will not get whipped with stiff peaks).
  2. Draw a cirle of 7-8 inches using a plate etc on a baking sheet and fip the baking sheet.
  3. Beat the egg whites using a whisk attachment and once it starts to look frothy, sprinkle the sugar 1 tbsp at a time and whip the egg whites to stiff peaks.



  4. Next, add in your lemon juice, corn flour, vanilla and salt and fold the ingredients gently.
  5. Transfer the prepared meringue to your baking sheet, using a spatula, carve the meringue with the cirl drawn earlier. Make a slight depression/ using the spatula, swipe the spatula upwards to make markings all over the sides to make it look like a crown.

  6. In a preheated oven, of 140 deg C, allow the Pavlova to bake for around 1 hour and 15 minutes and allow the Pavlova to sit and cool in the oven itself, for at least an hour or preferably overnight. The Pavlova will have a slight change in shade of color and the outer will feel dry and hard, while the insides remain soft.
 

To make the Coconut cream:

  1. Mix the coconut milk powder with little warm water and make a paste. 
  2. Add the fresh cream to the coconut milk paste and fold in the fresh cream.
  3. Pour the condensed milk and add the Dessicated coconut and combine.
  4. Place in refrigerator and allow to cool and thicken before filling the meringue.
  5. Fill the Pavlova wuth the coconut cream, right before serving and top with cubed mangoes and place cherries. 
  6. Garnish with mint leaves and Enjoy!

Notes:

  • I have made my coconut cream here, you may use whipped cream if you like.
  • Make sure not to peep inside the oven while the oven bakes your meringue/pavlova as the resultant temperature differences can cause the pavlova to crack and notattain the perfect texture.
  • The baked pavlova can stay in the oven preferably overnight, so that it cools down completely.
  • You may store the baked meringue in an airtight container for a few days if not using immediately. 
  • Once you add in your whipped cream you have to consume immediately. 
  • If you want to store in the fridge, you may do so, but the meringue will not remain crisp and crunchy.
 


 

 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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