Mango Passionfruit Pavlova

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This mango passionfruit pavlova is the perfect summer dessert to take advantage of seasonal fresh fruits. The soft and fluffy meringue base melts in your mouth like a giant marshmallow. It’s topped with whipped cream, fresh mango chunks, and passionfruit purée.

mango passionfruit pavlova on a wooden cake stand

Sweet and airy pavlovas are the best vessels for fresh whipped cream and juicy fresh fruits. I especially love pairing tart fruits like passionfruit and lemon with them because they cut through the sweetness of the meringue.

This mango passionfruit pavlova is by far the favourite pavlova combination that I’ve made. The bright sunny colours just scream summer to me. Pavlovas are not very hard to make. The meringue can be a bit finicky because it’s brittle and delicate once baked but pavlovas are meant to be slightly undone and messy. I think the cracks and imperfections add to its character and make them look even more beautiful.

What is a pavlova?

Pavlova is a meringue-based dessert originating from Australia. The name ‘pavlova’ comes from the Russian ballerina Anna Pavlova, inspired by her white tulle ballet tutus. It’s made by beating egg whites and sugar into a stiff meringue, usually with cornstarch and/or vinegar and vanilla extract.

Pavlovas are slowly baked until the outer shell becomes crisp and stiff, yet melts away in your mouth like dissolving sugar. The inside is soft, airy, and marshmallow-like. They are then filled with whipped cream and fresh fruits.

Why you’ll love this recipe

The flavour combination of juicy mango and tart passionfruit with the sweetness of the meringue is incredible.
The long bake time of the pavlova makes it the perfect dessert to make the day before. You can simply leave it in the oven overnight to cool.
It’s a great way to use up leftover egg whites from recipes where you only used the yolks.
Pavlovas look elegant and impressive without very much effort!

lifting a slice out of mango passionfruit pavlova

Ingredients

Egg whites - Your eggs should be at room temperature otherwise the meringue will take longer to whip up.
Cream of tartar - This helps stabilize the egg whites so that your meringue will hold its stiff peaks better.
Granulated sugar - You can also use superfine sugar if you have it on hand, which will dissolve easier into the egg whites and create a smoother meringue.
Cornstarch - This helps make the middle of the pavlova soft, fluffy, and chewy.
Vanilla extract
Whipping cream - This is used to fill up the hollow space in the middle of the pavlova that is created during baking.
Mangoes - Use fresh, ripe mangoes for the best taste!
Passionfruit purée - You can use fresh passionfruit or passionfruit purée, if you can find it. I used a pre-packaged passionfruit purée (with the seeds) from Costco because it’s much easier and cost-effective. If you‘re using fresh passionfruit, scoop out the seeds and use as is or whiz them in a food processor for a few seconds to help separate the juices from the seeds.

How to make a mango passionfruit pavlova

For the pavlova

Prep - Preheat oven to 250°F and line a baking sheet with parchment paper. Set aside.

Whip egg whites - In a large mixing bowl, add the egg whites and cream of tartar. Use an electric whisk or stand mixer fitted with a whisk attachment to beat the egg whites until they become loose, soft peaks.

Add the sugar into the egg whites one spoonful at a time, mixing in between each addition. Beat until it becomes stiff peaks that can stand up on their own when you pull the whisk out of it.

Sprinkle in the cornstarch and vanilla extract. Use a silicone spatula to fold together a few times until just incorporated.

whipping meringue from egg whites in a stand mixer

Shape pavlova - Use your spatula to plop down all the meringue onto the lined baking sheet in one big pile. Gently shape the pile of meringue into a circular dome shape with the spatula. When you have the shape that you want for your pavlova, use the spatula to gently touch and pull away from the meringue to create a spiky design.

Bake for 1.5 hours or until the outer walls of the pavlova are dry and stiff. Turn off the oven and leave the pavlova inside to cool for at least 1 hour but preferably overnight.

For the toppings

Note: Only adding your filling and toppings to your pavlova right before serving.

Whip cream - In a mixing bowl, add the cold whipping cream and vanilla extract. Use a whisk or electric mixer to whip it until it comes to soft peaks. Don’t over-whip or it will become grainy.

Add toppings - If the middle of your pavlova has not sunken in by itself, use the back of a spoon to gently tap on the top to reveal the hollow cavity inside. Spoon the whipped cream into the pavlova until full. Top whipped cream with fresh mango chunks and spoon on the passionfruit purée.

topping pavlova with whipped cream, mangoes, and passionfruit

Storage

Once pavlovas have been decorated with whipped cream and fruits, they should be enjoyed immediately. They don’t keep well as the sugar in the meringue will absorb any nearby moisture and begin to dissolve. If you have to store them, leftovers can be kept wrapped in the fridge for about 1 day.

Undecorated pavlovas can be stored in the oven after baking or wrapped at room temperature for up to 2 days before decorating and serving.

Freezing

You can freeze undecorated pavlova by wrapping it well in plastic wrap and freezing for up to 3 months. Keep in mind pavlovas are delicate so make sure there is enough space in your freezer so that nothing will crush the brittle meringue during storage.

To thaw, unwrap the pavlova and place it on a plate (you don’t want the condensation on the inside of the wrap to get on the pavlova as it thaws) at room temperature for about 3 hours.

Tip & tricks

Baking - Pavlovas need to be baked low and slow - low heat for a long time. Baking time will vary depending on the size of your pavlova. If you double or halve the recipe, be sure to adjust your baking time accordingly. The outer walls should be dry and stiff to the touch and the bottom of the pavlova should be dry and feel cleanly off the parchment paper.
Serving - Only add the filling and toppings to your mango passionfruit pavlova right before serving. Once the meringue comes into contact with moisture, it will slowly start to soften and turn into a sugar syrup. I like to cut into the pavlova like a cake and serve it as triangular wedges with some extra fresh fruit toppings.
Flavour variations - The great thing about pavlovas is that they are the perfect base for just about any kind of flavour and fruit combination. If you don‘t have passionfruits readily available, just use mangoes or try it with lemon curd. Use any seasonal fruits available to you and it will taste amazing.

Frequently asked questions

How to prevent pavlova from cracking?

Cracks are sometimes inevitable when baking pavlovas and I personally love how they add to the rustic look of them. To minimize cracking, make sure you don’t expose the pavlova to rapid changes in temperature. Always bake pavlovas at a low temperature for a long period of time. Don’t open the oven door during baking. And don’t take the pavlova out of the oven immediately after the baking time. Just turn off the oven and let the pavlova slowly cool inside the warm oven for at least 1 hour or preferably, leave it inside overnight.

How to make mini pavlovas using this recipe?

You can make small or mini pavlovas as individual servings by portioning the meringue out on the baking sheet in smaller rounds. Baking time will depend on the size of your pavlovas. The smaller they are, the less time they need. For ~4” mini pavlovas, try baking at 250°F for about 45 mins to 1 hour. They are done when the outer shell is dry and stiff and the bottoms peel cleanly off the parchment paper.