Easy Passionfruit Mango Pavlova

This simple passionfruit mango pavlova with its crunchy edges and pillowy centre is the perfect summer dessert.

Topped with whipped cream and sweet, juicy fresh fruit, this is a showstopper of a dessert, but is so easy to make!

Passionfruit and mango pavlova on a cake stand with a slice cut ready to serve.

This easy mango pavlova is the best summer dessert! Whether you are looking for a light Christmas dessert, or to serve at summer BBQs or parties, you cannot beat a pavlova!

With its delicate crunchy edges and light marshmallow centre topped with sweet cream, fresh mango and bursts of zingy passionfruit, this mango passionfruit pavlova screams summer! Like my no-bake mango cheesecake, strawberry trifle, or lemon cheesecake, it is perfect for entertaining.

Top view of the pavlova decorated with mango and passionfruit.

Why You're Going To Love This Recipe

Passionfruit mango pavlova is about as summery and festive as you could get!

Easy recipe - this pavlova is a quick and easy recipe to prepare, no baking required.
Always popular - a pavlova is always loved by kids and adults alike!
Great for parties - not only does it look amazing and feed a crowd, but the pavlova can be made ahead - just decorate with cream and fruit before serving!
Gluten free dessert - perfect for those on a gluten-free diet.
Conventional and Thermomix - both methods are included in the recipe card at the end of the post.

A pavlova decorated with mango slices, served on a cake stand.

What You Need

You need just a handful of basic ingredients to make this mango and passionfruit pavlova!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Egg whites - I use large sized eggs which weigh approx 60g each.
Caster sugar - also known as superfine sugar. This is used in the pavlova and the whipped cream.
Cornflour - also known as cornstarch. This helps the meringue stay soft and pillowy in the centre.
White vinegar - or substitute with white wine vinegar.
Vanilla extract - or vanilla bean paste, for extra flavour.
Thickened cream - or heavy or whipping cream. Use full-fat cream.
Mango slices - you can use sliced fresh mango, or tinned mango slices.
Passionfruit pulp - you can use a small tin of passionfruit pulp, or use fresh passionfruit to decorate this passionfruit mango pavlova.

Ingredients needed to make the pavlova recipe.

Equipment Required

Everyday baking equipment is all that's required for this summery pavlova dessert.

Large baking tray lined with baking paper - for baking the pavlova on.
23cm round cake tin - for drawing around to make a guide for the pavlova.
Hand held beaters, stand-mixer or Thermomix - for whisking the pavlova mixture.
Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

It takes just 15 minute to prepare this passionfruit mango pavlova recipe. Make it a day or two ahead for the easiest summer party dessert!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

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.

Step 1 - Separate The Eggs

Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl. Set the yolks aside for another use, or freeze them.

Egg whites and egg yolks separated into 2 different bowls.

Step 2 - Whisk The Egg Whites

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.

Egg whites being beaten until soft peaks form.

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.

Add the cornflour, white vinegar and vanilla extract and beat to combine.

Cornflour and vinegar added to whisked egg whites.

Step 3 - Shape The Pavlova

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.

The pavlova mixture spooned onto a paper lined tray and flattened out into a dome-shape.

Step 4 - Bake

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.

The cooked pavlova base on the baking tray.

Step 5 - Decorate The Pavlova

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.

Gently spread the whipped cream over the top of the pavlova.

Decorate with fresh or tinned mango slices, passionfruit pulp, and blueberries (optional).

The pavlova decorated with whipped cream, mango slices and fresh blueberries..

Expert Tips

The secret to passionfruit mango pavlova is to cook in a slow oven with no peeking!

Eggs - choose 60g eggs and then separate the whites from the yolks.
Make sure you don't get any yolk in with your egg whites - this will stop the egg whites from whipping up.
Adding the caster sugar a little at a time and beat well in-between each addition to help stop the pavlova from weeping.
Oven temperature - by cooking the pavlova at a low temperature, this ensures that it stays a pretty white colour.
DO NOT open the oven door during cooking or cooling - doing so will cause the pavlova to collapse.
Use the leftover egg yolks to make homemade custard, lemon curd or tiramisu.
Don't add too much fruit on top as the weight may cause the pavlova to collapse.
Storage - store the cooled undecorated pavlova in an airtight container at room temperature for up to 1-2 days.
Once decorated with whipped cream and fruit, the pavlova is best served straight away.

FAQs

What is the difference between meringue and pavlova?

A pavlova is a type of meringue with a pillowy marshmallow centre. Other meringues can be crisp all the way through or with a slight chew to the centre, but only a pavlova has that soft and light centre.

What does vinegar do in a pavlova?

Adding vinegar makes the meringue more stable. The acid helps strengthen the egg whites and therefore helps stop them from collapsing.

Can I make passionfruit mango pavlova ahead of time?

You can make the pavlova base 1-2 days ahead and store in an airtight container, but once the pavlova is topped with fruit and cream it is best served straight away.