• Mango Pavlova

Mango Pavlova

PETAL White 28cm Footed Cake Stand with Glass Dome
RRP $69.95
PETAL 22x18cm Pink Cake Stand
RRP $39.95
PETAL 18cm White Cake Plate
RRP $8.95


  • 4 eggwhites
  • 1 cup caster sugar
  • 1 teaspoon white vinegar
  • 2 cups thickened cream
  • 2 thinly sliced mangoes, sliced thinly


Step 1
Preheat oven to 140°C. Line a baking tray with nonstick baking paper.

Step 2
Place eggwhites in the clean bowl of an electric mixer and beat until soft peaks form. Gradually add caster sugar a little at a time, beating well between each addition, until thick and glossy. Fold through white vinegar.

Step 3
Transfer the mixture to the prepared tray and, using a large spatula, form into a disc shape. Tip: use a plate to trace around to form an even circle.

Step 4
Place in preheated oven and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean.

Step 5
Turn off the oven and allow the pavlova to cool for 1-2 hours. Do not open the door until the oven has completely cooled.

Step 6
Whip cream until medium peaks form and spread over the cooled pavlova. Decorate with sliced mangoes.

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