Recipe

SUMMERTIME CALYPSO® MANGO AND PASSIONFRUIT PAVLOVAS

4
Serves
15MINS
Prep Time
10 MINS
Cook Time
9
Ingredients

Ingredients

    TOPPINGS

    • 4 Calypso® Mangoes
    • 1 can vegan whipping cream, whipped
    • 1/4 cup passionfruit pulp
    • 1/4 cup raspberry compote or purée, optional

    BASE

    • 1 can chickpeas, refrigerated and cold
    • 1 cup organic caster sugar
    • 1 tsp vanilla extract
    • 1 tsp apple cider vinegar
    • 1 tbsp cornstarch

    Method

    1. Preheat oven to 150°C. Draw a 22cm circle on a sheet of non-stick baking paper and place, marked side down on a large greased baking tray.
    2. Drain chickpea water through a fine sieve into a large mixing bowl. Using electric beaters on a low setting, whisk until foamy. Add apple cider vinegar and whisk on medium until soft peaks form.
    3. Add 1/3 a cup of caster sugar and continue to whisk until mixture becomes glossy. Gradually add the remainder of the sugar, tbsp at a time, whisking until meringue is thick and glossy.
    4. Gently fold in vanilla extract and sift cornflour.
    5. Drop large spoonfuls of meringue on the tray using the circle as a guide. Reduce the oven to 110°C. Bake for 1.5 - 2 hours. Turn the oven off, leave the pavlova to cool completely in the oven with the door closed.
    6. Just before serving, slide the pavlova wreath on a serving plate. Remove the flesh from 2 Calypso® mangoes and purée. Set aside. Slice the remaining Calypso® mangoes into thin strips. Swirl the cream on the meringue. Dollop the Calypso® mango puree, passionfruit pulp and optional compote swirling them together. Finish with Calypso® mango slices and serve.

    Recipe created by @panaceas_pantry for Perfection Fresh