Mango Sticky Rice Pavlova Recipe | Marion's Kitchen x SBS Food

Ingredients

• 200 g (about 6 eggs)egg whites
• 100 gcaster sugar
• 1 tbspcornflour
• 1 tspwhite vinegar
• 400 ml can, refrigerated overnightcoconut cream
• 200 mlthickened cream
• 2 tbspicing sugar
• 2mangoes, peeled, stones removed and thinly sliced
• to decorate (optional)blueberries
• to decorate (optional)mint leaves

Instructions

1. 1

   Chill the coconut

   The night before, refrigerate the unopened can of coconut cream so the firm cream separates from the liquid.

2. 2

   Prepare the tray

   Heat the oven to 120°C (250°F). Line a large baking tray with baking paper, draw a 20 cm circle on it, then turn the paper over so the pencil mark will not touch the pavlova.

3. 3

   Whisk the meringue

   In a clean, dry bowl, beat the egg whites with electric beaters until soft peaks form. Add the caster sugar gradually, 1 tablespoon at a time, whisking continuously until the mixture is thick, glossy and smooth. Rub a little between your fingers; if it feels gritty, keep whisking.

4. 4

   Fold in additions

   Gently fold in the cornflour and vinegar just until combined.

5. 5

   Shape the pavlova

   Spoon the meringue onto the lined tray, using the circle as a guide. Shape it into a high dome with a palette knife.

6. 6

   Bake and cool

   Bake for 90 minutes, or until dry to the touch. Turn off the oven and leave the pavlova inside with the door slightly ajar for 2 hours, until completely cool.

7. 7

   Whip the topping

   Open the chilled can and scoop the firm white coconut cream into a mixing bowl; discard the clear liquid or save it for smoothies. Add the thickened cream and icing sugar, then beat with electric beaters until soft peaks form.

8. 8

   Assemble and serve

   Move the pavlova to a serving plate and spoon over the coconut cream mixture. Arrange the mango slices on top, then garnish with blueberries and mint leaves if using.

What is mango sticky rice pavlova?

Pavlova is a meringue-based dessert associated with Australia and New Zealand, though its exact origins are disputed. This version takes inspiration from mango sticky rice, pairing tropical fruit and coconut with the crisp shell and soft centre of a classic pavlova.

The recipe does not include sticky rice: its coconut cream and ripe mango provide the flavour cues instead. A tall meringue dome gives the creamy topping and fruit a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 3g protein, 40g carbs, 14g fat.

Most of the carbohydrates come from the sugar in the meringue and icing sugar, with additional natural sugars from the mango. Coconut cream and thickened cream provide most of the fat, while the egg whites contribute most of the protein. Balance a slice with extra fresh fruit, or serve smaller slices after a meal.

Building a stable meringue

Egg whites: start with a clean, dry bowl so the whites can whip properly. Beat them to soft peaks before adding the sugar.

Sugar: add it slowly, a tablespoon at a time, while whisking. The mixture is ready when it looks glossy and feels smooth rather than grainy between your fingers.

Cornflour and vinegar: fold both in gently at the end, stopping as soon as they are incorporated.

Getting the coconut topping right

Chilling: refrigerate the unopened coconut cream can overnight to help the solid cream separate from the clear liquid. Scoop out only the firm white portion for the topping.

Whipping: combine that coconut cream with the thickened cream and icing sugar, then beat to soft peaks. Stop when it holds a gentle shape; continued beating can make the texture too firm.

Shaping and baking

Circle guide: draw a 20 cm circle on the baking paper, then flip it so the pencil stays away from the meringue. Use the outline to keep the pavlova an even size.

Dome: pile the mixture high and shape it with a palette knife. A broad, even mound helps it bake consistently and leaves room for the topping.

Cooling without a rush

Bake: keep the oven at 120°C (250°F) for 90 minutes, until the outside feels dry to the touch. The centre will remain softer than the shell.

Cool: turn off the oven and leave the pavlova inside, with the door slightly ajar, for 2 hours. Let it cool completely before adding the cream, or the topping may soften and slide.

Choosing and arranging the fruit

Mango: use ripe fruit and slice it thinly so it is easy to arrange over the soft cream. Add it shortly before serving to keep the topping looking fresh.

Garnish: blueberries and mint are optional finishing touches. Scatter them over the mango if you want extra colour and a fresh herbal note.

Serving the pavlova

The crisp shell and creamy topping are best enjoyed soon after assembly, while the meringue still has some crunch. Cut with a sharp knife and expect the delicate shell to crack as you serve it.

Serve it on its own as a rich dessert, or alongside fresh fruit for a lighter contrast. Assemble it on a plate large enough to catch any crumbs and cream.

Recipe notes & tips

• Make sure the bowl and beaters are completely clean and dry before whipping the egg whites.
• Add the sugar slowly so it has time to dissolve into the whites.
• Use the finger-rub test to check that the meringue mixture is smooth before folding in the cornflour and vinegar.
• Keep the oven door only slightly ajar during the two-hour cooling period.
• Wait until the pavlova is fully cool before adding the coconut cream topping.
• Add the mango and optional garnishes close to serving time.

Variations

• Passion fruit: spoon fresh pulp over the mango for a tart, tropical finish.
• Toasted coconut: scatter toasted coconut flakes over the topping for extra texture.
• Other fruit: replace some of the mango with sliced kiwi or strawberries.
• Lime: finely grate lime zest over the fruit for a bright citrus note.
• Berry garnish: use raspberries instead of blueberries for a sharper contrast.

Common mistakes to avoid

• Adding sugar too quickly: the meringue may stay gritty; add it one tablespoon at a time and keep whisking.
• Using a damp bowl: moisture can hinder the egg whites; dry the bowl and beaters thoroughly first.
• Overmixing the additions: the meringue can lose volume; fold in the cornflour and vinegar only until combined.
• Opening the oven early: the cooling meringue may be disturbed; leave it inside with the door slightly ajar for the full 2 hours.
• Topping a warm pavlova: the cream can soften and slip; wait until the base is completely cool.
• Using the liquid from the coconut cream can: it will make the topping less firm; scoop out only the solid white cream.

How to store

Store leftover assembled pavlova covered in the refrigerator and eat within 1–2 days; the meringue will soften as it sits. For a crisper result, store the untopped pavlova in an airtight container at room temperature for up to 2 days, then add the cream and fruit just before serving. Do not reheat.

Frequently asked questions