Photography: John Paul Urizar. Styling: Michele Cranston.
This frozen mango pavlova with passionfruit is perfectly suited for an Australian Christmas, or summer entertaining. This pavlova blends a classic dessert fave with summer fruit stars – mangoes and passionfruit. Plus offers a refreshing frozen element to help keep you cool on a hot day.
The mango layer of this dessert will need to be frozen for four hours, so make sure to plan ahead before making.
Ingredients
Method
Preheat oven to 120C (100C fan-forced). Draw a 20cm circle on a sheet of baking paper, invert and place on a baking tray. Stir together the sugar and cornflour. Beat egg whites in a large bowl with an electric mixer to soft peaks. Gradually add caster sugar mixture, beating until dissolved between additions.
Beat in vinegar on low speed until just combined. Spoon the meringue onto the baking paper and smooth sides. Bake meringue for 1 hour 30 minutes or until dry. Cool in oven with the door ajar.
Grease a 24cm (base measurement) springform pan and line base and side with baking paper. Place the biscuits and coconut in a food processor and process until a fine crumb forms. Add butter and pulse to combine. Press biscuit mixture firmly over base of the pan using the bottom of a glass. Freeze until required.
To make the mango puree, place mango in a blender; blend until smooth. Set aside. To make the passionfruit caramel, mix half the caramel and half the passionfruit together and set aside.
Mix the mango puree through the ice-cream in a large bowl; swirl through the passionfruit caramel. Spoon over biscuit base and smooth top. Freeze for 4 hours or until firm.
Beat cream in a large bowl with an electric mixer until soft peaks form. Remove side of pan and transfer frozen mango base to serving plate. Top with the pavlova, spoon over whipped cream and top the frozen mango pavlova with remaining fresh passionfruit, caramel sauce and sliced fresh mango.
How to prepare your own frozen mango
You can use store-bought frozen mango for this frozen mango pavlova with passionfruit recipe. However, if you’d like to freeze your own mango, follow these easy steps.
Preparing the springform cake pan
Depending on the design of your springform pan, you may need to clip the base in upside down so the base is level before lining with baking paper. This will make it easier to remove the frozen mango pavlova base. Learn more about greasing and lining cake pans here.
Serving the frozen mango pavlova
For a bit of flair in your presentation of this frozen mango pavlova with passionfruit, assemble on a chic cake stand. If you want to get creative with your fresh mango topping, instead of slicing, follow our Test Kitchen steps to create a gorgeous mango flower.
Looking for more mango dessert recipes?
We love using this vibrant summer fruit in desserts whenever they’re in season. If you do too, check out this curated collection of mango dessert recipes, including a beautiful mango lime cheesecake, this party-ready mango and coconut custard slice, and a refreshing mango sorbet.
