Entertaining
Family Fun
Desserts
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Prep Time
30 mins + 4 hours cooling
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Cook Time
2 hours
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Course
Dessert
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Difficulty
Simple
Ingredients List
8
Mango Lime Coconut Sauce
Method
- STEP 1 Line a large baking tray with baking paper. Preheat the oven to 100°C fan forced.
- STEP 2 Place the egg whites, caster sugar, cornflour and vinegar in a large bowl of an electric mixer. Whisk on high speed for 10 minutes, or until the sugar is dissolved and the meringue is thick and glossy.
- STEP 3 Spoon large dollops of meringue in an oval shape over the tray, leaving a 3cm board around the edge of the tray to allow for spreading. Bake for 1 1/2 - 2 hours, or until dry and crisp. Turn the oven off and allow the meringue to cool with the door ajar. Carefully transfer the meringue to a serving plate or board.
- STEP 4 Meanwhile, for the mango lime coconut sauce, peel and chop the mango. Place into a blender with the lime juice. Blend until smooth. Pour into a jug. Stir in the rum and refrigerate until ready to serve.
- STEP 5 Just before serving, whip the cream until soft peaks form. Add the yoghurt, use a balloon whisk to combine to soft peaks. Swirl through the choc hazelnut spread. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into thin slices. Spoon the choc hazelnut cream over the pavlova, top with mango slices, drizzle with a little mango, lime coconut sauce and decorate with flowers. Serve with the remaining sauce.
TipYou can buy beautiful Australian freeze-dried edible flowers online at www.bloomish.com 
Calypso® Mango Party Pavlova
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Calypso® Mango Party Pavlova
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