This Mango Sticky Rice Pavlova is a tropical twist on the classic Aussie favourite. Trust me, it’s one that’ll win hearts at your next celebration. With crispy on the outside, marshmallowy on the inside meringue, swirls of whipped coconut cream, and sweet, juicy mango slices, this dessert is a guaranteed showstopper. It’s fresh, creamy, light… and absolutely irresistible. Perfect for summer parties, barbecues, or when mangoes are at their juiciest.
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200g egg whites (about 6 eggs)
100g caster sugar
1 tbsp cornflour
1 tsp white vinegar
400ml can coconut cream, refrigerated overnight
200ml thickened cream
2 tbsp icing sugar
2 mangoes, peeled, stone removed, thinly sliced
Blueberries, to decorate (optional)
Mint leaves, to decorate (optional)
- The night before, place the can of coconut cream in the fridge to chill. This helps separate the firm cream from the liquid.
- Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper and trace a 20cm circle onto it. Flip the paper over so the pencil mark doesn’t transfer to your pavlova.
- Using electric beaters, whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tablespoon at a time, whisking constantly until the mixture is thick, glossy, and smooth (rub a little between your fingers. If it’s gritty, keep whisking).
- Gently fold in the cornflour and vinegar until just combined.
- Spoon the meringue onto the prepared tray, using the circle as a guide. Shape into a high dome with a palette knife.
- Bake for 90 minutes or until dry to the touch. Turn the oven off and leave the pavlova inside with the door slightly ajar for 2 hours, allowing it to cool completely.
- To make the coconut cream, open the chilled can and scoop out the firm white cream into a mixing bowl (discard or save the clear liquid for smoothies). Add the thickened cream and icing sugar. Whip with electric beaters until soft peaks form.
- Transfer the pavlova to a serving plate . Top with the coconut cream mixture, then arrange the mango slices on top. Garnish with blueberries and mint leaves if using.
- Notes: – You can make the pavlova shell a day ahead. Decorate up to 2 hours before serving and refrigerate until ready. – Store leftover pavlova in the fridge but good luck having any left!
