product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Mango-Pineapple Pavlovas

Serves 8
Time 2 hr 30 min
Light, fruity pavlovas are a dessert favorite. This version uses tropical mango and pineapple in place of the usual berries and laces the fruit to the meringue base with an easy strawberry sauce. Adding cornstarch to the meringue mixture helps keep it crisp on the exterior and soft on the inside, but if you prefer a more uniformly crisp meringue, you can leave it out. Bake the meringue up to 3 days ahead and assemble the pavlovas no more than 10 or 15 minutes before serving or they may become soggy.
Ingredients
  • Meringues
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch sea salt
  • 1 cup minus 1 tablespoon granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • Sauce and filling:
  • 1 cup hulled and sliced strawberries
  • 2 tablespoons orange juice
  • 2 teaspoons lemon juice, or to taste
  • 1 large mango, peeled, pitted and sliced
  • 1 1/2 cup sliced pineapple
  • Mint leaves for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

To make the meringue, preheat the oven to 225°F. Line a large baking sheet with parchment paper.

Make 8 mounds of meringue on the prepared baking sheet, leaving about 1½ inches between each. Using a large spoon, make an indentation in each mound (this will hold the fruit filling), spreading the meringue out until each mound is about 3½ inches in diameter.

Bake on the middle rack of the oven until the meringues are dried and crisped on the outside but not tan or browned, about 1 hour. Turn off the oven; crack the oven door and leave the meringues to cool in the oven for 1 hour. Remove from baking sheet and store in an airtight container up to 3 days.

To make the sauce, combine strawberries, orange juice, powdered sugar and lemon juice in a blender and blend until smooth; taste and add more sugar or lemon if desired.

To assemble the pavlovas, fill each meringue base with prepared mango and pineapple, drizzle with strawberry sauce and garnish with mint.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • Meringues
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch sea salt
  • 1 cup minus 1 tablespoon granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • Sauce and filling:
  • 1 cup hulled and sliced strawberries
  • 2 tablespoons orange juice
  • 2 teaspoons lemon juice, or to taste
  • 1 large mango, peeled, pitted and sliced
  • 1 1/2 cup sliced pineapple
  • Mint leaves for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.