Try this delicious, sweet twist on this Australian dessert favourite.

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  • 2-3 Calypso™ Mangoes

  • 6 egg whites

  • 1½ cups caster sugar

  • 3 teaspoons cornflour, sifted in to a small bowl

  • 3 teaspoons white vinegar

  • Pinch of salt

  • ½ teaspoon vanilla essence

  • 1½ tablespoons orange liqueur (optional)

  • 300ml thickened cream

  • 100g white chocolate, shaved


  • 1.

    To make the meringue base, preheat the oven to no more than 100°C.

  • 2.

    Beat the egg whites with the pinch of salt until they form stiff peaks.

  • 3.

    Add the caster sugar gradually and beat until the mix is shiny. Add the sugar in 2 equal amounts, whisking to combine inbetween each addition.

  • 4.

    Fold in the sifted cornflour using a cold metal spoon.

  • 5.

    Add the vinegar and vanilla essence and fold through gently but thoroughly.

  • 6.

    Cut a 25cm diameter circle of non-stick baking paper and place onto a greased baking tray.

  • 7.

    Pour the meringue mix onto the circle shape and cook in the oven for 1¾ hours until the meringue feels firm.

  • 8.

    Turn the oven off, leave the door slightly ajar and leave the meringue to cool in the oven.

  • 9.

    Once cool, carefully peel away the paper circle and place the pavlova base onto a clean serving plate.

  • 10.

    Puree the flesh from one of the Calypso™ mangoes with the orange liqueur (optional) until smooth.

  • 11.

    Whip the thickened cream until firm peaks form. Fold half of the Calypso™ puree through the cream.

  • 12.

    Peel and slice the remaining Calypso™ mango.

  • 13.

    Top the pavlova with the Calypso™ cream mixture, then the remaining Calypso™ puree and then decorate with the remaining mango slices.

  • 14.

    For that wonderful finishing touch, dust the top with shavings of white chocolate.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 369kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 4g
  • Carbohydrate 49g
  • Sugar 46g
  • Sodium 96mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Calypso™ Mango

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