Pavlovas are a wonderful way to showcase fresh fruits. The desserts are based around a large meringue, which is crisp on the outside and marshmallowy inside, that is piled with softly whipped cream and fresh fruit. Of course, you can get creative with a plain pavlova and introduce all kinds of custards, chocolates and other goodies to it, but I am partial to simple configurations that let both the fruit and the meringue shine.
These Mango Pavlovas start with a classic vanilla pavlova, which is topped with whipped cream, a smooth mango coulis and lots of fresh mango. I used the same individual pavlovas that I used when I made my Strawberry Rhubarb Pavlovas earlier this summer. I like the size – each one is enough to serve one to two people, depending on how hungry you are – because it has a nice ratio of crisp crust to chewy center. While I could have simply used mango and whipped cream, I whipped up a quick, uncooked mango coulis to add another layer of mango flavor to the dessert. For the cubed fruit on top, you need to use fresh, ripe mangos. For the coulis, however, you can use fresh or frozen fruit. The coulis is lightly sweetened, so you can even make up for mangoes that aren’t quite at their peak, if necessary.
This dessert should be made and served on the same day, though the pavlovas themselves can be prepared early in the day and the coulis can be prepared up to two days ahead of time. The coulis can also be paired with other tropical fruits, including bananas and pineapple, if you want to take this dessert over-the-top tropical!
1 1/2 cups heavy cream
1/3 cup confectionersâ€™ sugar
1 tsp vanilla extract
4Â Individual Pavlovas
1 batchÂ Mango Coulis (recipe below)
2 cups fresh, cubed mango
In a large bowl, beat heavy cream to soft peaks. Beat in confectionersâ€™ sugar and vanilla extract.
Place pavlovas on individual serving plates. Top each with about 1/4 cup of sauce, a generous dollop of whipped cream (about 1/2-cup) and about 1/2 cup cubed mango.
Drizzle with additional sauce before serving.
Makes 4 desserts.
2 cups mango, cut into 1-inch chunks (fresh or frozen and defrosted)
4-6 tbsp sugar
Combine cubed mango and 4 tablespoons of sugar in a food processor or blender until very smooth. Add additional sugar, to taste, as needed. Strain through a fine sieve, then refrigerate until ready to use.
Coulis will keep 2-3 days.
Makes about 1 1/2 cups
What do you think?