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Tropical Mango Coconut Pavlova Nests

  • Yield: 6 1x

Ingredients

Scale
  • For the Pavlova Nests:
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • For the Mango Coconut Filling:
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup ripe mango, diced
  • For the Tropical Topping:
  • 1/2 cup ripe mango, diced
  • 1/4 cup toasted coconut flakes
  • 1 tbsp honey
  • 1 tsp lime zest
  • For Garnish (optional):
  • Fresh mint leaves
  • Extra toasted coconut flakes

Instructions

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat the egg whites until soft peaks form.
  3. Gradually add the sugar, beating until stiff, glossy peaks form.
  4. Fold in the cornstarch, vinegar, and vanilla extract.
  5. Spoon the meringue into 6 nests on the prepared baking sheet, creating a shallow well in the center of each.
  6. Bake for 60–70 minutes until crisp on the outside.
  7. Turn off the oven and allow the pavlovas to cool completely inside with the door slightly open.
  8. Whip the heavy cream, coconut cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Fill each cooled pavlova nest with the coconut cream mixture.
  10. Top with diced mango.
  11. Combine the remaining mango, toasted coconut flakes, honey, and lime zest.
  12. Spoon the tropical topping over each nest.
  13. Garnish with mint leaves and extra toasted coconut flakes if desired.
  14. Serve immediately.
  • Author: Chef Stella

Nutrition

  • Calories: 285
  • Sugar: 32 g
  • Fat: 15 g
  • Carbohydrates: 35 g
  • Protein: 3 g