Calypso pavlova with mango curd

Mangoes add a juicy burst of sunshine straight from the tropics to our favourite Christmas dessert.
Calypso pavlova with mango curd.
Pavlova with mango curd.
10 - 12
1H 45M

Mangoes add a juicy burst of sunshine straight from the tropics to our favourite Christmas dessert. Add some fresh mango to your favourite festive centrepiece this year and give a tropical twist.

This works just as well for Christmas Day as it does to finish off your next summer dinner party with some fresh and fruity style.

Nothing says summer like a succulent Calypso mango – grown by Aussie farmers, they’re juicy and plump with soft, fibre-free golden flesh.

Looking for more mango dessert recipes?

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Calypso mango curd


1.Preheat oven to 170°C/150°C fan.
2.Whisk egg whites with an electric mixer on medium high until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 4 minutes, until the mixture is stiff and glossy.
3.Combine vinegar and cornflour together. Add and mix on low speed for 2 minutes to combine.
4.Draw 3 x 22cm circles on 3 separate sheets of baking paper and place on oven trays. Divide meringue mixture into thirds and spoon onto trays using the circles as a guide.
5.Place in the oven, reduce temperature to 140°C/120°C fan and bake for 1 hour, or until dry on the surface. Turn oven off and allow meringue to cool, with the door closed, for 1 hour.
6.While meringue is cooking, make the curd. Place mango and lime juice in a small food processor and process until smooth Add sugar, salt and egg yolks and pulse to combine. Strain through a sieve. Place in a medium saucepan over low heat, stirring to dissolve the sugar.
7.Add the butter 2-3 pieces at a time, stirring continuously until melted. Continue to cook, adding remaining butter and stirring continuously, for 2 minutes or until the mixture is thickened and coats the back of a spoon. Strain through a sieve, cover with cling film and refrigerate until cold.
8.Whisk cream to stiff peaks, add the yoghurt and whisk to combine. Remove curd from the fridge and whisk until smooth.
9.Place one meringue disc on a cake stand. Top with a quarter of the cream and swirl through 1-2 tablespoons of curd. Repeat layering with meringue discs, cream and curd, finishing with cream. Serve topped with Calypso mango slices and coconut.
10.Add extra lime juice to the curd and whisk to combine. Drizzle and serve.

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