I'm so excited to share this summery crowd-pleaser - the passionfruit mango pavlova that screams sunshine and good times. Whether you're entertaining at a family BBQ, making dessert for Christmas day, or just craving something a little special, this one ticks all the boxes - bright, tropical and (surprisingly) simple to pull off.
And once you've made this, you might like to try one of my other show-stopping desserts, like my New York Baked Cheesecake or my No-Bake White Chocolate Raspberry Cheesecake while you're at it!
When it comes to the passionfruit mango pavlova, what you're really doing is combining Australia's favourite meringue dessert - the iconic pavlova - with bold tropical flavours that lift it into a next-level dessert. The crisp yet marshmallowy meringue base anchors the dish, while the juicy mango slices and tart passionfruit pulp add the kind of wow factor that makes guests say "ooh!" straight away.
You'll also love my Classic Strawberry Trifle, Creme Brulee and Christmas Jelly Cake if you're after fun, family-friendly desserts that are perfect for entertaining over the festive season.
Why You're Going To Love This Recipe
- A show-stopping dessert that looks like you spent hours, but really you didn't.
- Perfect for summer entertaining, outdoor gatherings or Christmas - tropical fruits bring the holiday vibe.
- Naturally gluten-free (just check your cream and toppings), so it works for plenty of dietary needs.
- Prep ahead-make the meringue ahead of time and decorate just before serving-less stress on the day!
- Conventional and Thermomix - both easy methods are included.
- It's fun, fresh and different - puts a tropical spin on a classic Aussie dessert.
Jump to:
Pavlova Ingredients
These main key ingredients are all you need to whip up this fresh, summery dessert.
- Egg whites - make sure they're at room temperature and completely free from any yolk, as even a tiny bit of fat will stop them from whipping properly. TIP: Save the egg yolks and make passionfruit curd or lemon curd!
- Cornflour - this gives the pavlova its signature soft, marshmallowy centre.
- White vinegar - helps stabilise the egg whites and keeps the meringue structure strong.
- Mango & passionfruit - fresh mango and passionfruit are best, but if using tinned or frozen, drain well to avoid excess liquid softening the pavlova.
Variations
- Berry Tropical - swap mango for sliced strawberries and kiwifruit, keep the passionfruit pulp or substitute with raspberry coulis for a different berry punch. Or switch things up altogether and use a variety of your favourite fresh fruit!
- Chocolate-Topped - after decoration, drizzle with melted dark chocolate or sprinkle with shaved chocolate for a decadent twist.
- Gluten-Free - this recipe is naturally gluten-free as is; just double-check that any toppings (e.g., store-bought whipped cream, fruit pulp) don't carry hidden gluten.
Need To Substitute An Ingredient?
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How To Make Passionfruit Mango Pavlova
Follow these easy steps, and you'll have a beautiful, crisp-on-the-outside, marshmallow-in-the-middle Passionfruit Mango Pavlova every time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Separate your egg whites into a large, clean, dry bowl (ensure no trace of yolk). Set the yolks aside for another use (or freeze them). Preheat the oven and prepare your baking tray.
- Whisk egg whites using hand-held beaters, a stand mixer or Thermomix.
- Beat until soft peaks form, then gradually add the caster sugar - one tablespoon at a time - beating well between each addition - until mixture is very thick, glossy and sugar granules are dissolved.
- Add cornflour, white vinegar and vanilla extract; beat through gently to combine.
- Spread the mixture onto a parchment paper lined tray using the drawn circle as your guide. Shape it into a neat dome with the back of a spoon: slightly higher edges and a flatter top. Reduce oven temperature to 100 °C (fan-forced). Bake the pavlova for 1 hour and 30 minutes.
- Leave to cool in the oven - once baked, turn the oven off, and leave the door shut until the pavlova has completely cooled. Do not open the oven door during baking or cooling - this will cause it to collapse. Whip the heavy cream, and decorate with fresh or tinned mango slices, passion fruit pulp, and blueberries (optional!).
Recipe Tips
- Use room-temperature egg whites - they whip higher and more easily than cold ones.
- Make sure your bowl and beaters are spotless - any grease or moisture will prevent your meringue from whipping properly.
- Add the sugar slowly - one spoonful at a time - to avoid a gritty texture and to help create a stable, glossy meringue.
- Bake low and slow - the lower temperature keeps the pavlova white, crisp on the outside, and soft in the centre.
- DO NOT OPEN THE OVEN DOOR during baking or cooling - the sudden temperature change can cause the pavlova to crack or collapse.
- Decorate just before serving to keep the meringue crisp; cream and fruit will soften it over time.
- Storage (undecorated): Store the cooled pavlova base in an airtight container at room temperature for 1-2 days.
- Freezing: You can freeze the undecorated pavlova base in an airtight container for up to 1 month. Do not freeze once it's topped with cream or fruit.
Passionfruit Mango Pavlova FAQs
Absolutely - baking the base pavlova is a great idea. Store it in an airtight container at room temperature. Just add the cream and fruit on the day you serve, so you maintain the crisp shell.
Common reasons include opening the oven door during baking or cooling, adding moisture or fat to the egg whites (e.g., yolk in whites or a damp bowl), or baking at too high a temperature so the exterior browns and shrinks too quickly.
The vinegar adds acidity, which helps the egg whites hold air and stabilise; cornflour (cornstarch) helps absorb any excess moisture and gives the centre of the pavlova that soft marshmallow texture.
Yes - if fresh isn't available, good quality frozen or tinned mango (drained) and passionfruit pulp will work. Just ensure excess juice is drained so your pavlova topping doesn't become soggy.
More Celebration Desserts
Entertaining this summer? Here are some more of my most popular summer dessert recipes:
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Passionfruit Mango Pavlova
Ingredients
For The Pavlova
- 6 egg whites room temperature
- 275 g (1 ¼ cups) caster sugar
- 1 tbs cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For The Cream
- 300 ml thickened cream
- 15 g (1 tbs) caster sugar
- 1 teaspoon vanilla extract
For Decorating
- mango slices
- passionfruit pulp
Instructions
- Preheat oven to 150 degrees celsius (fan-forced).
- Line a large flat baking tray with baking paper. Use a round 23cm cake tin to draw a circle onto the baking paper (this will be your guide for the pavlova mixture). Set aside.
- Place the egg whites into a large, clean and dry mixing bowl. Beat using hand-held beaters or a stand-mixer until soft peaks have formed. If using a Thermomix: Insert the Butterfly and add the egg whites. Whisk for 3 minutes, 37 degrees, Speed 3.5 (MC removed).
- Add the caster sugar, 1 tablespoon at a time, beating well between each addition. Continue beating until the mixture is very thick, glossy and no granules of sugar remain. If using a Thermomix: Set the Thermomix to mix for 4 minutes, Speed 3. Add 1 tbs of caster sugar at a time through the MC hole.
- Add the cornflour, white vinegar and vanilla extract and beat to combine. If using a Thermomix: Add the cornflour, white vinegar and vanilla extract and mix for 20 seconds, Speed 3 (MC removed).
- Spread the mixture onto the prepared tray, using a spatula to move the mixture to the edges of the circle. Use the spatula to shape the mixture into a dome-like shape with slightly higher edges. Use the spatula to flatten the top.
- Reduce oven temp to 100 degrees celsius (fan forced). Place the pavlova into the oven for 1 hr and 30 minutes. DO NOT OPEN THE OVEN DOOR AT ANY STAGE!
- Turn the oven off and leave the door closed until the pavlova is completely cold (overnight is best).DO NOT OPEN THE OVEN DOOR DURING COOKING OR COOLING! Doing so, will cause the pavlova to collapse.
- Store the pavlova in an airtight container at room temperature until ready to decorate and serve.
- To make the whipped cream, place the cream, caster sugar and vanilla extract into a large mixing bowl and whip until firm peaks have formed. If using a Thermomix: Place the butterfly into the Thermomix. Pour in the cream, caster sugar and vanilla extract and mix on Speed 3 until whipped to your liking (keep an eye on it and stop mixing as soon as the cream is whipped).
- Gently spread the whipped cream over the top of the pavlova.
- Decorate with fresh or tinned mango slices and passionfruit pulp.
Notes
- Use room-temperature egg whites - they whip higher and more easily than cold ones.
- Make sure your bowl and beaters are spotless - any grease or moisture will prevent your meringue from whipping properly.
- Add the sugar slowly - one spoonful at a time - to avoid gritty texture and to help create a stable, glossy meringue.
- Bake low and slow - the lower temperature keeps the pavlova white, crisp on the outside, and soft in the centre.
- DO NOT OPEN THE OVEN DOOR during baking or cooling - the sudden change in temperature can cause the pavlova to crack or collapse.
- Decorate just before serving to keep the meringue crisp; cream and fruit will soften it over time. If using frozen mango or passionfruit pulp, ensure excess juice is drained so your pavlova topping doesn't become soggy.
- Storage (undecorated): Store the cooled pavlova base in an airtight container at room temperature for 1-2 days.
- Freezing: You can freeze the undecorated pavlova base in an airtight container for up to 1 month. Do not freeze once it's topped with cream or fruit.
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