There’s a delightful sensation that washes over me each time I bite into a slice of Mango Sticky Rice Pavlova. The moment I discovered this harmonious blend of textures and flavors was pure serendipity; I was looking for a way to elevate the classic pavlova and noticed a luscious mango resting on my countertop, begging for attention.
With its light, airy meringue contrasting beautifully against rich coconut cream and sweet, juicy mango, this dessert is a tropical escape in every bite. The subtle hints of vinegar and the delicate sweetness of the pavlova create a base for a stunning presentation that wows at any gathering.
Whether you’re celebrating a special occasion or just want to break free from repetitive fast food nights, this recipe will bring joy and sunshine into your kitchen. Grab your ingredients, and let’s transform ordinary moments into extraordinary memories with this heavenly treat!
Why is Mango Sticky Rice Pavlova a Must-Try?
Elevated Experience: The classic pavlova gets a tropical twist with luscious mango and creamy coconut that adds an exciting dimension to your dessert table.
Easy to Follow: This recipe is beginner-friendly, allowing anyone to create a stunning masterpiece with just a few steps.
Crowd-Pleaser: Impress your guests with a dessert that’s not only beautiful but also bursting with flavor, perfect for parties or family gatherings.
Versatile Toppings: Customize your pavlova by adding seasonal fruits or your favorite garnishes, making it a delightful canvas for creativity.
Healthier Alternative: With the use of fresh fruits and coconut cream, you can indulge without feeling guilty, making it a refreshing treat.
Dive deeper into delicious desserts with our guide on how to make a pavlova from scratch and discover the joy of creating your own culinary delights!
Mango Sticky Rice Pavlova Ingredients
For the Meringue
• 200g egg whites – Use room temperature egg whites for better volume and stability.
• 100g caster sugar – This fine sugar dissolves easily, ensuring a smooth texture.
• 1 tbsp cornflour – Helps create a soft, marshmallow-like interior in the meringue.
• 1 tsp white vinegar – Stabilizes the egg whites and adds a slight tang to balance sweetness.
For the Coconut Cream Topping
• 400ml can coconut cream – Refrigerate overnight to separate the cream for a thick, creamy texture.
• 200ml thickened cream – Adds richness and helps balance the lightness of the pavlova.
• 2 tbsp icing sugar – Sweetens the coconut cream and gives it a lovely finish.
For the Toppings
• 2 mangoes – Choose ripe mangoes for the sweetest and juiciest slices to elevate your Mango Sticky Rice Pavlova.
• Blueberries (optional) – Adds a pop of color and a burst of tartness that complements the sweetness.
• Mint leaves (optional) – Fresh mint adds a refreshing touch and enhances the presentation.
How to Make Mango Sticky Rice Pavlova
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Chill the Coconut Cream: The night before, place the can of coconut cream in the fridge. This cooling helps the cream separate, resulting in a thicker topping that’s essential for your pavlova.
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Preheat the Oven: Set your oven to 120°C (250°F). While it heats, line a large baking tray with baking paper, drawing a 20cm circle to guide the shape of your pavlova.
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Whisk the Egg Whites: In a clean, dry bowl, use electric beaters to whisk the egg whites until they form soft peaks. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture becomes thick, glossy, and smooth.
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Fold in Cornflour and Vinegar: Gently fold in the cornflour and vinegar until just combined, being careful not to deflate your beautiful meringue mixture.
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Shape the Pavlova: Spoon the meringue onto your prepared tray, using the drawn circle as a guide. Shape it into a high dome with a palette knife, creating texture on the surface for a stunning finish.
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Bake and Cool: Bake the pavlova for 90 minutes or until it feels dry to the touch. Once done, turn off the oven and leave the pavlova inside with the door slightly ajar for 2 hours to cool completely, which helps maintain its height.
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Prepare the Coconut Cream Topping: Open the chilled can of coconut cream. Scoop out the firm white cream into a mixing bowl, add the thickened cream and icing sugar, and whip together with electric beaters until soft peaks form.
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Assemble your Pavlova: Once cooled, transfer the pavlova to a serving plate. Generously top it with the coconut cream mixture, and arrange the mango slices artistically on top. If desired, garnish with blueberries and mint leaves for an added touch of freshness.
Optional: Drizzle with a light honey glaze for extra sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Mango Sticky Rice Pavlova?
To create a delightful dining experience, consider these enticing pairings that will complement the tropical flavors of your pavlova.
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Coconut Sticky Rice: This is a natural pairing with the pavlova, echoing the coconut flavor while adding a soft, chewy texture.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits like kiwi, pineapple, and berries enhances the sweetness of the pavlova and adds a juicy crunch.
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Tropical Smoothie: Blend mango, pineapple, and coconut water for a refreshing drink that mirrors the flavors of the dessert.
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Roasted Nuts: Almonds or macadamia nuts provide a delightful crunch that contrasts beautifully with the smooth textures of the pavlova.
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Mango Sorbet: This fruity treat serves as a refreshing palate cleanser that brings an extra layer of mango flavor to the meal.
Pairing these dishes with your Mango Sticky Rice Pavlova not only adds variety to your table but also creates a cohesive tropical theme that’ll transport everyone to a sun-kissed paradise.
Make Ahead Options
These Mango Sticky Rice Pavlovas are perfect for meal prep enthusiasts! You can prepare the meringue base up to 24 hours in advance; simply bake it, then let it cool completely as directed. For the coconut cream topping, refrigerate the can of coconut cream a day ahead to ensure it’s chilled (this helps achieve the ideal whipped texture). When you’re ready to serve, whip together the coconut cream with thickened cream and icing sugar until soft peaks form. Simply assemble by topping the meringue with the coconut cream and mango slices. This way, you can breeze through dessert preparation on busy nights while still achieving stunning, restaurant-quality results!
How to Store and Freeze Mango Sticky Rice Pavlova
Fridge: Keep leftover Mango Sticky Rice Pavlova in the fridge, covered with plastic wrap or an airtight container, for up to 3 days. This helps maintain its texture.
Freezer: While it’s best enjoyed fresh, you can freeze the meringue base (without toppings) for up to 1 month. Wrap tightly in plastic wrap and foil to prevent freezer burn.
Reheating: Thaw the meringue in the fridge overnight before serving. Avoid reheating, as the texture may suffer.
Toppings: Prepare the coconut cream and fruit toppings fresh, as they are best enjoyed right after assembly.
Expert Tips for Mango Sticky Rice Pavlova
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Perfect Egg Whites: Start with clean, dry bowls and beaters. Any grease can prevent the egg whites from whipping up properly, resulting in a flat pavlova.
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Gradual Sugar Addition: Add the caster sugar slowly, one tablespoon at a time. This helps achieve that thick, glossy meringue that makes your Mango Sticky Rice Pavlova so irresistible.
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Cooling Time: Don’t skip the cooling step! Leaving the pavlova in the turned-off oven keeps its structure intact, preventing cracks and ensuring a beautiful finish.
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Chill the Cream: For the best coconut cream topping, make sure to refrigerate the coconut cream overnight. This will help it whip up nicely, giving you a luxurious finish.
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Fresh Fruit Choice: Choose ripe mangoes, as they provide the best sweetness and juiciness to complement the lightness of your pavlova.
Mango Sticky Rice Pavlova Variations
Feel free to unleash your creativity and tailor this delightful pavlova to your taste and preference!
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Tropical Fruits: Swap mango for pineapple, papaya, or passion fruit for a refreshing twist that embodies tropical vibes.
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Nutty Crunch: Top with crushed pistachios or toasted coconut flakes for a delightful contrasting texture that adds both flavor and crunch.
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Zesty Lime: Infuse your coconut cream with a splash of lime juice or zest to create a zesty topping that brightens every bite.
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Chocolate Drizzle: Drizzle melted dark chocolate over the assembled pavlova for a decadent touch that complements the sweetness beautifully.
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Vegan Friendly: Replace the egg whites with aquafaba (chickpea brine) for a vegan meringue that truly impresses while keeping the essence of pavlova intact.
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Spiced Coconut Cream: Add a hint of cardamom or cinnamon to your coconut cream for a warm depth that beautifully complements the tropical flavors.
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Chili Kick: For an adventurous twist, sprinkle a pinch of chili powder or cayenne over the toppings for a surprising and delightful heat.
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Berry Medley: Mix blueberries with strawberries and raspberries, creating a vibrant fruity topping that not only looks stunning but tastes divine.
Mango Sticky Rice Pavlova Recipe FAQs
How do I choose ripe mangoes for my pavlova?
Absolutely! When selecting mangoes, look for those that are slightly soft to the touch with a fragrant aroma. A ripe mango will have a vibrant yellow or orange skin, though some green is also normal depending on the variety. Avoid mangoes with dark spots all over, as these may indicate overripeness.
What is the best way to store leftover pavlova?
You can keep leftover Mango Sticky Rice Pavlova in the fridge for up to 3 days. Just cover it with plastic wrap or store it in an airtight container to help maintain its delicate texture. I recommend consuming it within this timeframe for the best experience, as the meringue can become slightly soggy over time.
Can I freeze the meringue base?
Absolutely, freezing is a great option! To freeze the meringue base, wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. It will last for up to 1 month. When you’re ready to enjoy it, simply thaw it in the fridge overnight. Avoid reheating, as this can compromise its texture.
What should I do if my meringue cracks during baking?
Very! If your meringue cracks, don’t worry too much. Cracks can happen for various reasons, including baking at too high a temperature or not allowing enough cooling time. Ensure your oven temperature is correct (120°C or 250°F) and remember to leave the pavlova in the oven to cool gradually. If cracks do occur, you can cleverly disguise them with the coconut cream topping and fruit!
Are there any allergies to consider with this recipe?
Yes, it’s important to be mindful of dietary considerations! This Mango Sticky Rice Pavlova recipe is gluten-free, but ensure your coconut cream and other ingredients are safe for those with allergies. Also, consider that egg whites are a common allergen, so this may not be suitable for individuals with egg allergies. For lactose-intolerant guests, the coconut cream is a great alternative. Always check labels for potential cross-contamination.
How can I make my pavlova even more special?
I often suggest adding a drizzle of honey or a sprinkle of shredded coconut on top for an extra layer of flavor. You can also play around with different fruits like kiwi or passionfruit for a unique twist! The more, the merrier when it comes to garnishing your delightful pavlova.
Mango Sticky Rice Pavlova: A Tropical Twist on Classic Bliss
Ingredients
Equipment
Method
- Chill the Coconut Cream: The night before, place the can of coconut cream in the fridge to separate for a thicker topping.
- Preheat the Oven: Set your oven to 120°C (250°F) and line a large baking tray with baking paper, drawing a 20cm circle.
- Whisk the Egg Whites: Whisk egg whites until soft peaks form, then gradually add caster sugar until thick and glossy.
- Fold in Cornflour and Vinegar: Gently fold in the cornflour and vinegar until just combined.
- Shape the Pavlova: Spoon the meringue onto the prepared tray, shaping it into a high dome using a palette knife.
- Bake and Cool: Bake for 90 minutes until dry to the touch, then cool in the oven with the door ajar for 2 hours.
- Prepare the Coconut Cream Topping: Whip the chilled coconut cream, thickened cream, and icing sugar together until soft peaks form.
- Assemble your Pavlova: Top the cooled pavlova with coconut cream and arrange mango slices. Optionally garnish with blueberries and mint leaves.