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  • Writer's pictureAlana Wynn

Pavlova with Mango Curd

Updated: Jan 27, 2023

Featuring an egg-free meringue

Pavlova with sliced mango, mango curd and whipped cream
Pavlova with sliced mango, mango curd and whipped cream

It's MANGO SEASON!!! We are finally into Spring and with that comes a plethora of juicy juicy mangos (Bend it Like Beckham, anyone??) During these quarantine times I am looking for recipes that stretch my ingredients, make small batches and make sure nothing goes to waste.

These meringues are made from aquafaba! Chickpeas have been a popular pantry item for me and if I can use the juice from their can to save an egg, then you can guarantee I'm trying it!

Cooked Meringue
Cooked Meringue

These were even easier than I anticipated AND I had the chickpeas in salt, which did not end up tasting super salty.

For the meringue use a 2:1 formula of sugar to aquafaba. To make a small batch I would recommend 1/4 cup aquafaba and 1/2 cup of sugar, which will make you 6 personal sizes pavlovas.

To begin, whisk the aquafaba until you have soft peaks. The mixture will look light, fluffy and when you pull the whisk out the meringue will flop over easily. Then you want to add your sugar slowly, 1 Tbsp at a time, whisking on high speed. Mixing well between each addition.

Once all the sugar is added, beat until you have stiff peaks (picture below).

Use a piping bag to pipe mixture into a nest shape OR use a spoon to dollop into mounds on your baking sheet. Bake at 200℉ for two hours.


This silky and tart curd is crazy good. I could legit drink this with a straw. I opted out of not using as much butter as a curd usually calls for because I just couldn't do it to myself lol. Using less butter still produced an A+ product.

Mango Curd

1 Mango

1/2 Cup Sugar

Juice of 1 Lime

2 Egg Yolks

3 Tbps of Unsalted Butter

1. Cut mango into cubes and puree until there are no large chunks. Strain through a fine mesh sieve to catch any pulp.

2. In a medium pot, mix together mango puree, sugar, lime juice and egg yolks. Over medium heat, whisk constantly so eggs to do not scramble. Whisk until mixture has thickened and can coat a spoon, approximately 15min.

3. Then add one Tbps of butter at a time, whisking until fully incorporated before adding the next piece.

4. Put mixture in a container and chill until use.

*Top meringue with curd, sliced mango and whipped cream. Enjoy immediately.

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