Coconut pavlova, lime cream, mango
Prep time: 40 min
Cook time: 1 min
Servings: 8
This is Katelyn's favourite Christmas dessert - Coconut pavlova, lime cream, mango. Crisp on the outside, chewy in the middle, and packed with a subtle coconut twist. Topped with a tangy lime cream that cuts through the sweetness and juicy mango slices. Kiwi-approved and guaranteed to have everyone going back for seconds.
Ingredients
- 7 egg whites
- 300g caster sugar
- 1 tsp white vinegar
- 1/4 tsp vanilla paste
- 2 tbsp cornflour (cornstarch)
- 100g coconut flakes
- 500ml whipping cream
- 3 limes, zested and juiced
- 3 tbsp icing sugar
- 4 ripe mangoes
Directions
- Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed, gradually adding caster sugar. Continue mixing until the sugar is dissolved — test by rubbing the mixture between your fingers. It should feel smooth and not grainy.
- Add vanilla paste, vinegar, and cornflour to the meringue.Whisk for another 25–30 seconds until fully combined.
- Line a baking tray with greaseproof paper. Spoon 8 large portions of the meringue onto the paper, spacing them evenly. Use the back of a spoon to create a well in the center of each.
- Generously sprinkle coconut flakes over the meringues. Bake in a preheated oven at 110°C for 1 hour 20 minutes, or until set but chewy in the center.
- Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely in the oven, preferably overnight.
- In a bowl, combine the whipping cream, lime zest, and icing sugar. Whip until soft peaks form.
- Slice mango cheeks lengthwise. Fan out the slices and roll them into flower shapes. Drizzle the flowers with fresh lime juice.
- Add a small dollop of cream to a plate to anchor the meringue. Place the meringue on top and add a generous spoonful of lime cream.
- Top with a mango flower and serve.