Thai-inspired Mango and Coconut Pavlova

Ingredients

While the original Pavlova is known for its crisp meringue shell and topped with fresh berries, this Thai-inspired version swaps the berries for juicy mangoes and adds a hint of coconut flavor. The tropical flavors of mango and coconut bring a refreshing twist to the traditional Pavlova, making it a perfect dessert for those who love Thai cuisine. We alse have the original recipe for Pavlova, so you can check it out.

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• 2 ripe mangoes, peeled and diced 2 ripe mangoes, peeled and diced
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 38g, 35g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
3. 3.
   Gradually add the granulated sugar, cornstarch, white vinegar, and vanilla extract. Continue beating until stiff peaks form and the mixture is glossy.
4. 4.
   Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round nest with slightly raised edges.
5. 5.
   Bake in the preheated oven for 1 hour, then turn off the oven and leave the pavlova inside for another hour to cool completely.
6. 6.
   In a separate bowl, whip the coconut cream and powdered sugar until soft peaks form.
7. 7.
   Carefully transfer the cooled pavlova to a serving plate. Fill the center with the whipped coconut cream.
8. 8.
   Top the pavlova with diced mangoes and garnish with fresh mint leaves.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch for the best flavor and texture.
• Coconut cream — Chill the can of coconut cream in the refrigerator overnight before whipping to ensure a creamy consistency.
• Mint leaves — Gently wash and pat dry the mint leaves before using them as a garnish.

Tips & Tricks

• Make sure the mixing bowl and beaters are clean and free from any grease to achieve the best results when beating the egg whites.
• Allow the pavlova to cool completely in the oven to prevent it from collapsing.
• For added flavor, you can sprinkle toasted coconut flakes on top of the whipped cream and mangoes.
• If you prefer a sweeter pavlova, you can increase the amount of powdered sugar in the whipped cream.
• Serve the pavlova immediately after assembling to maintain its crispness.

Serving advice

Serve the Thai-inspired Mango and Coconut Pavlova as a stunning centerpiece dessert at your next Thai-themed dinner party. Cut into individual portions and garnish with extra mango slices and mint leaves for an elegant presentation.

Presentation advice

To make the pavlova even more visually appealing, you can drizzle a little coconut milk or coconut syrup over the top before adding the mangoes and mint leaves. This will create a beautiful glossy finish and enhance the coconut flavor.