Description

These Mini Pavlovas with Mango Drizzle are light, crispy, and melt-in-your-mouth meringue nests topped with a sweet and tangy mango sauce. Perfect for spring and summer desserts, this elegant treat is made with a delicate meringue base and finished with a luscious honey-sweetened mango drizzle. Whether for a fancy dinner party or a refreshing tropical dessert, this easy pavlova recipe is sure to impress!

Ingredients

Scale

For the Pavlova:

4 egg whites
1 cup sugar
1 tsp vinegar
1 tsp cornstarch
1/2 tsp vanilla extract

For the Mango Drizzle:

1 ripe mango, blended
2 tbsp honey

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Instructions

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
Whip the egg whites: Using a hand or stand mixer, beat egg whites until soft peaks form.
Add sugar gradually, continuing to beat until the mixture is glossy and forms stiff peaks.
Fold in the vinegar, cornstarch, and vanilla gently to maintain the airy texture.
Shape the pavlovas: Transfer the mixture into a piping bag and pipe small meringue nests onto the baking sheet.
Bake for 1 hour, then turn off the oven and let the pavlovas cool inside with the door slightly open.
Make the mango drizzle: Blend ripe mango until smooth, then mix in honey.
Drizzle & serve: Spoon the mango drizzle over the cooled pavlovas just before serving.

Notes

Add whipped cream and fresh mango chunks for extra indulgence.
Swap mango drizzle for passionfruit or berry coulis for a flavor twist.
Store unfilled pavlovas in an airtight container for up to 3 days.
Avoid making pavlovas on humid days, as moisture can affect their crispiness.