Mango & pistachio pavlova

4 pers.
30 min
1 hr 30 min
2 hr
Recipe Mango & pistachio pavlova

Ingredients for :

4 people
30 g Pistachios
3 Units Eggs
400 g Mangos
Passion fruit
2 Units Passion fruits
Noix de coco
5 g Coconuts
1 Pinch Salt
Icing sugar
300 g Icing sugar

Method :

  1. Preheat the oven to 110°C (th. 2/3).
  2. Whisk the egg whites for 5 minutes using an electric mixer until they form stiff peaks.
  3. Delicately sprinkle 250 g of icing sugar into the egg whites in 4 to 5 batches, while continuing to whisk the mixture.
  4. Line a baking tray with baking paper and spread out the meringue into a smooth disc (diameter: 20 to 25 cm) in the centre of the tray. Make a slight well in the middle.
  5. Bake the meringue in the oven for 1 hour (it is cooked when it peels off the paper perfectly).
  6. Once the cooking time is over, leave the oven door ajar so that the meringue cools down at the same time as the oven.
  7. Put your mixing bowl and crème fraîche in the freezer for 20 minutes.
  8. Then pour the crème fraîche into the bowl and whip it with the remaining 50 g of icing sugar.
  9. Fill the meringue with the whipped cream.
  10. Cut the mango into thin slices, extract the juice from the passion fruits and crush the pistachios.
  11. Arrange the mango slices, passion fruit juice and crushed pistachios on top of the cream.
  12. Sprinkle with grated coconut and refrigerate until ready to serve.

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