Ingredients
Gluten-free, Vegetarian 
35-45 minutes preparation time + 1 hour 30 minutes cooking time (+ cooling time overnight) 
8-10 Meringue
- 6 egg whites (approx. 215-225g / 225ml total)
- 390g (1 3/4 cup plus 2 tablespoons) caster sugar
- 1 teaspoon vinegar (white wine or apple cider) or lemon juice
Mango Curd
- 2 mangoes, peeled, pip removed and sliced (about 400g fruit)
- Zest and juice of 1 lime
- 150g (3/4 cup) caster sugar
- 6 egg yolks
- 115g cold salted butter, cut into small cubes
Vanilla Mascarpone Cream
- 500ml thickened cream
- 1 tablespoon vanilla bean paste
- 2 tablespoons caster sugar
- 250g mascarpone
Toppings
- 2-3 mangoes, peeled, pip removed and thinly sliced
- Zest of 1 lime (optional)
Method
Meringue
- Preheat the oven to 150°C/300°F (fan-forced).
- In a large clean bowl, whip the egg whites on medium speed using a stand mixer or hand beaters until soft peaks form (2-3 minutes).
- With the mixer running, gradually add the sugar, 1 tablespoon at a time, pausing 20-30 seconds between additions.
- Once all the sugar is incorporated, continue whipping on medium speed for 6 minutes.
- Add the vinegar or lemon juice and beat for a further 3-4 minutes.
- The meringue should be thick, glossy, and smooth - rub a little between your fingers, if it feels gritty, keep whipping until the sugar is fully dissolved.
- Line a large baking tray with baking paper.
- Scoop the meringue into a large mound in the centre and gently shape into a large rectangle about 7-8cm (3 inches) high.
- Place the tray in the oven and immediately reduce the temperature to 110°C/230°F (fan-forced).
- Bake for 1.5 hours.
- Turn the oven off and leave the meringue inside with the door closed until completely cool, 5-6 hours minimum or overnight for best results.
- Once cool, remove from the oven or simply leave it stored inside until ready to use.
Mango Curd
- While the pavlova is baking (or up to 3 days ahead), make the curd.
- Blend the mango, lime zest, lime juice, and sugar until smooth.
- Pour into a small pot, add the egg yolks, and whisk to combine.
- Cook over low-medium heat, stirring continuously with a heatproof spatula for 4-5 minutes.
- Add the butter and stir until melted and fully incorporated.
- Set aside to cool, then transfer to an airtight container and refrigerate until needed.
- The curd keeps for up to 3 days.
Vanilla Mascarpone Cream
- Prepare just before serving or up to a couple of hours in advance.
- Whip the cream, sugar, and vanilla on low-medium speed using hand beaters or by hand using a whisk until stiff peaks form - avoid over-mixing so the cream stays smooth.
- Fold in the mascarpone. If the mixture becomes runny, gently whisk again until it reaches soft-to-stiff peaks.
- Mascarpone thickens very quickly, so stop whisking as soon as the mixture forms billowy, cloud-like peaks.
- Refrigerate until ready to assemble.
To Assemble
- Carefully transfer the cooled meringue to a large serving board or platter.
- Top with the vanilla mascarpone cream, dollops of cold mango curd, mango slices, and a little extra lime zest.
- Serve immediately.
- Leftovers will keep in the fridge for up to 3 days.
NOTES
- Cooling is essential: Removing the meringue early can cause cracks and collapse. Overnight cool-down is ideal.
- Mango curd thickness: The curd thickens as it cools. If it seems loose when warm, don’t worry, it will set in the fridge.
- Make ahead:
Meringue: 1 day ahead
Mango curd: Up to 3 days
Cream: Up to 2 hours - Serving tip: Pavlova is best assembled right before serving to maintain crisp edges and creamy interiors.
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